Stuffed Mushrooms

READY IN: 30mins
Recipe by cuisinebymae

Elegant...tasty

Top Review by Texas Wine Girl

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.

Ingredients Nutrition

Directions

  1. Remove stems from mushrooms and chop fine.
  2. Put bacon, stems, onion, and garlic in a frying pan and saute in small amount butter or olive oil.
  3. Cook until onion is soft, then drain.
  4. Stir in remaining ingredients.
  5. Stuff mushroom caps with this mixture.
  6. Bake on a cookie sheet at 375F degrees for 10 minutes.

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