Stuffed Mushrooms
Ready In: 55 mins
Yields: 12 mushroom appetizers
Ingredients
- 12 large white mushrooms, stems removed and chopped
- 1 tablespoon olive oil
- 3 tablespoons butter
- 1⁄2 onion, finely chopped
- 1 garlic clove, finely chopped
- 2 slices bacon, cooked, drained and crumbled
- 2 tablespoons chopped fresh parsley
- 1 1⁄2 cups plain breadcrumbs
- 1 dash cayenne
- salt and pepper
Directions
- Preheat oven to 375.
- Clean mushroom caps.
- In a large skillet heat oil and 1 tbsp butter over medium heat.
- Add onions and cook for 1 minute.
- Stir in chopped mushroom stems and cook until soft, about 2 minutes.
- Stir in the garlic, bacon and fresh parsley.
- Toss to coat and cook for another minute.
- Remove from heat and add breadcrumbs, a half cup at a time.
- Add just enough breadcrumbs so that mixture remains moist.
- Season mixture with cayenne, salt and pepper.
- When mixture is cool enough to handle, stuff the caps.
- Place the stuffed caps in a baking dish and drizzle with 2 tbsp of melted butter.
- Bake for 12- 15 minutes, or until heated through.
- Serve immediately.
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