Get the party started with these Cheesy Loaded Mushrooms, featuring a mix of cheeses, bacon, sun-dried tomatoes and Kalamata olives in tender mushroom caps. These loaded mushrooms are a perfect appetizer.
1/4 cup loosely packed fresh basil leaves, thinly sliced
2 Tbsp. finely chopped Kalamata olives
12 large fresh mushroom caps
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* (Italian Style Cheese)
Let's Make It
Heat oven to 400°F.
Cover baking sheet with foil; spray with cooking spray. Reserve 1/4 cup shredded cheese for later use. Combine remaining shredded cheese with all remaining ingredients except mushroom caps; spoon into mushroom caps. Place on prepared baking sheet.
Sprinkle with reserved cheese. Carefully transfer baking sheet to oven, being careful to not let mushroom caps roll or tip to the side.
Bake 18 to 20 min. or until golden brown.
Garnish with additional fresh basil before serving.
Enjoy eating appetizers at a social occasion, but be mindful of portion size so you don’t overdo it on calories.
This flavorful bacon filling can instead be used to prepare great-tasting crostini. Just prepare recipe as directed, substituting 12 French bread slices for the mushroom caps.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 4g
Dietary Fibers less than 1g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, 2 filled mushroom caps each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.