Smorgasbord of 'Shrooms Apple and Bacon Stuffing

Barbara Oseland


I LOVE Stuffed mushrooms. They are great and can be filled with so many different things. These are one of a few variations of these beefy like vegetables that I will post and all can be baked at the same time and put out for guests for Thanksgiving and Christmas. If you have left over stuffing, feel free to use that and top with cheese. These do make a lot of mushrooms if several kinds are made but leftovers can be stored in the fridge as a snack for the next day, or you can scale back the recipe.

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8 servings EACH variation


10 Min


25 Min


white mushrooms
6 slice
1 c
finely chopped onion
finely chopped celery stock
1/2 c
finely chopped apple
1 slice
finely chopped sandwich bread toasted
1/4 c
shredded white cheddar cheese

Directions Step-By-Step

Preheat oven to 375°.
Cook 6 slices chopped bacon; drain on paper towels. Pour off the excess fat and add 1 cup finely chopped onion and 1 celery and cook until softened. Stir in 1/2 cup finely chopped apple, slice of toasted bread and the bacon. Fill 16 white mushrooms and sprinkle cheese over top.
Bake in a 375° oven for 15 minutes.