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Stuffed Mushrooms

One of our first friends in Belzoni after Lou and I married was Chad Mohamed.  Chad had recently returned home from Ole Miss to farm with his dad, and at the time, he was dating Whitney White from Atlanta.  We loved Whitney.  Chad often had us over for dinner when Whitney was in town.  On one of these nights, Chad made mushrooms as an appetizer.  Now remember, I’m from south Mississippi, and in my family, we didn’t serve appetizers. We went straight for the main meal.  I loved these mushrooms Chad served, and he told me how simple they were to make.  To this day, I call these stuffed mushrooms the first appetizer I ever made. Whitney and Chad eventually went their separate ways, and he married Gerard Wade of Greenwood.  We love Gerard, too.  Fast forward 12-13 years, and we’re living in Reunion attending church at Pinelake.  We become close friends with Lauren Laird, who is also from Atlanta.  It took us years to make the connection, but Lauren is Whitney’s sister!  Such a small world.



FNPP Stuffed Mushrooms


Ingredients:

 

1 16-ounce package fresh button mushrooms (the smaller the better)

1 8-ounce package cream cheese, softened

1 2.5-ounce package real bacon bits

1 teaspoon bacon fat (optional)

1/2 teaspoon garlic salt

 

Directions:

 

Preheat oven to 350 degrees.  Clean mushrooms and carefully remove the stems.  Set aside.  Combine all remaining ingredients until mixed well.  Using a butter knife, press the mixture into each cap filling It as much as possible.  You want there to be a small pile of the mixture on top like a cupcake.  Place the mushrooms in a baking dish with sides and bake about 20 minutes until the tops begin the brown.  The mushrooms put off a clear juice when they are ready.  Remove from the oven and transfer mushrooms to a serving platter.  




 





















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