Ingredients
Scale
- 2 tablespoons butter, divided
- ½ cup panko breadcrumbs
- 4 slices bacon, cooked and crumbled
- 3 cups South Mill Champs button mushrooms, roughly chopped
- 1 cup white onion, chopped
- 4 ounces cream cheese
- 4 ounces sour cream
- 1 tablespoon chives, cut into 1-inch strips
Instructions
Melt 1 tablespoon butter in skillet. Add panko breadcrumbs, and stir until browned. Remove breadcrumbs and set aside. Cook bacon in a skillet over medium heat. When cool, crumble or chop bacon and set aside. Melt 1 tablespoon butter in frying pan over medium heat, and then add mushrooms and onion. Sauté until mushrooms are tender and onion is translucent, about 5 minutes. Set aside ¼ cup mushrooms for garnish. In a bowl, mix cream cheese and sour cream until combined. Add mushroom mixture and bacon to the bowl and mix. Sprinkle with breadcrumbs and garnish with remaining mushrooms and chives.
Serve with crackers, chips, chunked bell peppers, sliced cucumbers, or toasted baguette slices.
