BACON PARMESAN STUFFED MUSHROOMS

2
Teresa G

By
@GrannyGravymaker

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.)

Rating:

★★★★★ 1 vote

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)

How to Make BACON PARMESAN STUFFED MUSHROOMS

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!)

Printable Recipe Card

About BACON PARMESAN STUFFED MUSHROOMS

Main Ingredient: Vegetable
Regional Style: Italian




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