Community Pick
Stuffed Mushrooms
photo by Dine Dish
- Ready In:
- 30mins
- Ingredients:
- 8
- Yields:
-
35-38 appetizers
ingredients
directions
- Remove stems from mushrooms and chop fine.
- Put bacon, stems, onion, and garlic in a frying pan and saute in small amount butter or olive oil.
- Cook until onion is soft, then drain.
- Stir in remaining ingredients.
- Stuff mushroom caps with this mixture.
- Bake on a cookie sheet at 375F degrees for 10 minutes.
Reviews
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Took these to a wine and appetizer pairing our friends hosted just for fun, and this dish won first prize! I did make several changes based on preference and availability. One guest needed gluten free, so instead of breadcrumbs I added savory thins, reduced to 1/3 cup. I also used a good peppered turkey bacon and cooked it ahead of time. I added red pepper to the recipe, and sauteed it with shallots, extra garlic, and about half the stems (froze the rest for future use) in olive oil and a touch of wine. For the seasoning I used Italian seasoning and a pinch of cayenne. I used smoked gouda for the cheese since I had it on hand. Finally, I drizzled olive oil over the mushrooms before baking at 375 for 15 minutes. Thanks Mae, for an excellent recipe.
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This recipe is great if you like raw mushrooms. But, if you're a normal person who likes their food cooked thoroughly, you will need to double the cooking time. After 10 minutes the mushrooms are still raw from the bottom up about halfway. I used normal, perhaps even slightly smallish mushrooms, so the size or thickness was not the issue.
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Really great mushrooms. We were tired of the old crabmeat stuffed mushrooms and found this very rich and very tasty. Borrowed tip from 1 reviewer, which was to cook bacon first and then sautee onions and stems in bacon drippings. Will make again! Posted picture today but it's not up yet. In addition to being very tasty, they are pretty! Thanks for posting!
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Tweaks
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I bought rosemary lamb sausage at the farmers market(St Jacob's Market, Kitchener Ontario) today and used it instead of the bacon. Switched out the oregano for a bit more rosemary. I also added a half a yellow sweet pepper and a bit of Parmesan. So incredibly good!!! Thanks for a good recipe I could mess with a bit!
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This was delicious! I didn't measure anything but used all the ingredients. The only substitution was Real Bacon bits (added at end since don't need cooking) and a mozzarella/cheddar blend instead of mozzarella alone. I used large white mushrooms so baked an extra five minutes or so. They were a hit with the whole family.
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