BACON PARMESAN STUFFED MUSHROOMS

Teresa G.

By
@BlueGinghamApron

This is an appetizer that always disappears in no time. You should make more than you think you'll need (and eat your share before setting them out! Ha, ha.)


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Comments:

Serves:

10 (if 2 per person)

Prep:

45 Min

Cook:

25 Min

Method:

Bake

Ingredients

1/2 lb
smoked bacon, cooked, drained and crumbled
20 large
fresh white or baby portabella mushrooms
1/4 c
olive oil
2 Tbsp
butter (omit if using soft breadcrumbs)
1 clove
garlic, finely minced or pressed
1/2 c
crushed seasoned croutons (you may substitute soft bread crumbs, if desired)
1/2 c
grated parmesan cheese
1 Tbsp
fresh minced flat leaf italian parsley (or 1 teaspoon dried)

Directions Step-By-Step

1
Clean mushrooms with a damp paper towel.
2
Remove stems and chop; set caps aside.
3
Pour oil into a skillet, add butter and melt over medium heat.
4
Add chopped stems and saute until tender then remove from heat.
5
Stir in crushed croutons, cheese, crumbled bacon and parsley.
6
Place oven rack in middle position and preheat oven to 350 degrees F.
7
Spoon mixture into mushroom caps and place in a shallow baking dish.
8
Bake at 350 for 20 to 25 minutes.
9
Serve hot, warm or at room temperature.
10
Refrigerate leftovers (like that's really going to happen! Ha!)

About this Recipe

Main Ingredient: Vegetable
Regional Style: Italian