Prep 20 mins
Cook 10 mins
- 453.59 g mushroom
- 3 slice bacon, chopped fine
- 118.29 ml chopped onion
- 1 clove garlic, finely chopped
- 236.59 ml shredded mozzarella cheese
- 118.29 ml soft breadcrumbs
- 1.23 ml oregano
- 1.23 ml salt
- 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.
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.
Absolutely love this appetizer! The only problem is that it takes me a while to prep and they're gone so fast! I add a little bit of wine to the mix for flavor and use a ziplock bag to stuff. So tasty!
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.