appetizers · recipes

Cheese stuffed mushrooms

This is one of my go to appetizers. So easy to make and the recipe is very easy to remember, so I don’t need to look at it anymore to make them.

Its originally from one of my many companies coming recipe books, so I can’t take credit for creating it. Just for sharing it 😁

Cheese stuffed mushrooms


12 large mushrooms (we actually generally use the smaller “bite sized” ones now, you get more of them)

4 oz cream cheese

4 tsp sour cream

1 green onion sliced

1/2 tsp seasoning salt (Hy’s is the best for this recipe)

6 bacon slices partially cooked and sliced in half


Twist the stems out of the mushrooms, reserve for another use

Mix cream cheese, sour cream and seasoning salt until smooth. Add in the green onions and mix, stuff mixture into mushrooms.

Cover each mushroom with a piece of bacon, put on baking sheet (or broiler pan works great because it catches the drippings) and bake at 350•F oven for about 20min, or until bacon is fully cooked and mushrooms have softened.

Enjoy, but be careful to let them cool a bit before you pop them in your mouth… mushrooms hold their heat 🔥

main dishes · recipes

Pork tenderloin stuffed with sundried tomatoes and cream cheese

I have tried many different versions of stuffed pork tenderloins throughout the years and I think I finally came up with the perfect combination.

Ingredients :

1 medium Pork tenderloin

2-3 Tbsp sundried tomatoes packed in oil

1-2 tsp dried thyme

1/4 onion chopped

5-6 button mushrooms sliced

3 cloves garlic minced

4oz cream cheese

1 cup bread crumbs (or 2 slices of bread put through a food processor)

1 package bacon

Directions :

Slice the mushrooms and add to a frying pan with the onions, garlic, thyme (salt & pepper to taste) and sundried tomatoes (with some of the oil). Saute until partially cooked (you want the mushrooms to release more mositure into the pork when it is cooking).

Add the cream cheese and stir until melted, then add the breadcrumbs. Mix well and set aside to cool.

Made a slit in the top of the tenderloin and then make a pocket that goes as far into the ends as you can. Or you can butterfly it and make it into a jelly roll style wrap.

Once the filling mixture is cooled, stuff the pork with it. And then make a basket weave with your bacon and roll it around the pork tenderloin. I use a cookie sheet and parchment paper to make rolling it easier and then this time I left it rolled in the parchment paper and put it in the oven at 350 for about 1/2 hour, then I unwrapped it and left it for about another half hour for the bacon to crisp up.

It turned out so moist.

Definitely worth trying if you like sundried tomatoes…