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leslie's stuffed mushrooms

(1 rating)
leslieann1968 avatar
Recipe by
Leslie Speed Dutton
@leslieann1968
Franklin, TX

This recipe makes more or less than 48. It just depends on the size of your mushroom caps. My family and friends cannot get enough of these. When I used to make them to take to parties, people that loved mushrooms (and some that didn't) begged for my recipe. DO NOT ever wash mushrooms under water since they act like sponges. ALWAYS use a brush, like a gentle paint brush or basting brush to clean dirt off of mushrooms. This can be made ahead 24 hours ahead of time.

►
(1 rating)
yield 2 -8 people
prep time 40 Min
cook time 20 Min
method Bake

Ingredients For leslie's stuffed mushrooms

  • 48 md
    button mushroom (about 2 pounds)
  • 4 oz
    olive oil, extra virgin
  • 4 slice
    bacon, cooked and finely chopped
  • 1 can
    black olives, chopped (cans are the same size as a tuna can)
  • 2 c
    stuffing mix, herb-seasoned
  • 4 clove
    garlic paste (see directions)
  • 6 oz
    mozzarella cheese, fancy shredded
  • 3 Tbsp
    basil, fresh and finely chopped
  • 2 tsp
    oregano, dried
  • 1 pkg
    parmigiano-reggiano, grated (for best flavor) or parmesan cheese (less expensive)
  • 1 tsp
    black pepper

How To Make leslie's stuffed mushrooms

  • 1
    Cook bacon crisp but not burned, set aside to cool. While bacon is cooling, clean dirt from mushrooms with brush or soft cloth (basting brush works best). Chopped bacon as fine as possible or pulse in food processor until it looks like bacon bits.
  • 2
    Remove stems from mushroom caps. Cut a thin slice off of the top of cap so it will not roll. Finely chop. Using a frying pan, heat olive oil on medium heat. Add mushroom stems and slices to pan, saute until tender.
  • 3
    Preheat oven to 425 degrees. Wipe with oil or use parchment paper in a cookie sheet with sides or 2 large shallow baking dishes. Brush each cap with bacon grease and place cap side down in pan.
  • 4
    In a mixing bowl, add any bacon grease left, mushroom pieces and oil, herb stuffing. Using a zester or micro-plane, rub each clove of garlic over bowl, holding the hard end, being careful of fingers. Throw hard end away. It will form a paste. What did not fall into bowl, scrap off of micro-plane or zester.
  • 5
    Add can of black olives, pepper, chopped basil, dried oregano (pour oregano into hand and rub it to wake up the oils), mozzarella cheese and chopped bacon bits. Mix well.
  • 6
    Using a spoon, overfill mushroom cavities. Flatten tops of stuffing with spoon, careful not to spill it out of the cap. Top with parmigiano-reggiano or Parmesan cheese.
  • 7
    Bake for 15-20 minutes or until mushroom is fork tender and stuffing mixture is golden brown.
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