Bacon Parmesan Stuffed Mushrooms

I’m constantly looking for and creating new small bites for holidays, parties, Sunday suppers, tailgates, etc.  Who doesn’t love an afternoon or evening of cocktails, cold beer and appetizers??  I like to make things that don’t require a ton of work, but taste like a million bucks with the convenience of friends/guests being able to grab-and-go with something.  Think of it as “what can I pick up and eat while never putting my drink down”!  Behold, the best stuffed mushrooms below…




  • 2 Quarts White Button Mushrooms
  • 2 8-ounce Bricks Cream Cheese
  • 6 Ounces Real Bacon Bits
  • 1/2 Cup Grated Parmesan Cheese
  • 1 Tbs. Parsley Flakes
  • 1 1/2 Tsp. Garlic Powder



  • Lay out cream cheese to bring to room temperature.
  • Preheat oven to 375 degrees.
  • Wash and stem mushroom.  If there are thick ribs on the underside, scoop out with a spoon.  Place on paper towels and blot dry.
  • In a medium bowl, use a hand mixer to mix cream cheese, bacon bits, parmesan and garlic powder until well combined.
  • Using a spoon, fill and smooth a teaspoon or more of filling in each mushroom.  These should be mounded, but not overfilled.  A good rule of thumb is that the filling should be about 1/3 to 1/2 the size of the mushroom cap.
  • Continue filling and place mushrooms on a large foil-lined baking sheet.
  • Bake mushrooms at 375 degrees for 30-40 minutes until the mushrooms are cooked and the filling has browned on top.
  • Remove from oven and serve immediately.  These can also be transported but place a few paper towels in the bottom of your contained as they will seep liquid as they cool.

You’re going to love the earthy, creamy and salty bite of these mushrooms!  The recipe above will fill a large cookie sheet, but you can easily cut this recipe in half or double it depending on your event.  Oh, and if you have any filling left over, it’s ridiculously good on a toasted everything bagel.  Now go get that party started.  Dig in!


Hot Mulled Apple Cider

When the weather turns to fall, there’s a certain chill in the air even on the warm days.  It’s for cool nights like these and throughout the holidays that hot mulled apple cider was intended.  This is an easy recipe to make for an evening gathering, a tailgate or to keep on hand in the fridge for single servings. You can buy “mulling spice packets” in many stores, but this is easier and less expensive as a DIY!




  • 1 Gallon Apple Cider (Filtered or Unfiltered)
  • 3/4 Cup Light Brown Sugar
  • 3 Cinnamon Sticks
  • 1 Tbs. Whole Cloves
  • 1 Tbs. Whole Allspice
  • 1 Tsp. Ground Mace


  • Pour cider into a large pot and warm over medium heat.
  • Add brown sugar to warmed cider and stir to dissolve.
  • Add the spices and allow to steep in cider over medium-low heat for 90 minutes.  Stir occasionally and do not allow to boil.
  • Strain and serve immediately.  You can also allow to cool, strain and then store in the refrigerator for up to a week or the expiration on your cider.

This cider will warm you up snuggled on the couch, by the campfire or to start your day.  Any way you choose, you’ll love this sweet/tart/spiced treat!  I guarantee you’ll make this once and then keep some on hand throughout the fall and winter.  So, make a batch and enjoy with a few homemade snickerdoodles.  Want to make it a party drink?  Try adding a shot of spiced rum or cinnamon whisky to a warm mug – cheers!  Dig in!