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shredded blend of mild cheddar and monterey jack cheese
italian bread crumbs
Cut up bacon into small pieces
chop up yellow onion real fine (I used food processer)
chop up garlic real fine for 4 tablespoons (or like me use the garlic already minced)
Pop the buttons out of the mushrooms and chopped up the buttons in small pieces
In skillet combine bacon, onions and garlic and cook till bacon is crispy as can be without burning the onion and garlic
Scoop out mixture with a slotted spoon. Put bacon mixture in a plate with paper towels to drain
In another skillet sauté the chopped up buttons in a tablespoon or two of butter till tender
Take the two slices of bread and cut off the crust and place them in a small bowl and put a little water on them. Squeeze the extra water out of the bread slices and put in large bowl
Add egg to bread and mix well.
Add bacon mixture, sautéed buttons, and cheeses to the mixture and mix well. Salt and Pepper to taste.
In another bowl melt the 2 tablespoons of butter (I used the microwave) and then add the four tablespoons of bread crumbs, mix well.
I put the mushrooms on a cookie sheet with parchment paper under them. But you can use a baking dish; just make sure to put a little cooking spray on it first
Stuff mushrooms with bacon mixture making a muffin top (making sure to mound the stuffing in the mushrooms)
take a little of the butter and breadcrumbs mixture and flatten in hand then place over the stuffing pressing down a bit to make the mixture stick on the stuffing, repeat with all mushrooms.
Bake at 375 for 20 to 25 minutes. Or till tops are crispy.
Last Updated: Tue, Jan 27, 2015