bacon parmesan stuffed mushrooms
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.)
prep time
45 Min
cook time
25 Min
method
Bake
yield
10 (if 2 per person)
Ingredients
- 1/2 pound smoked bacon, cooked, drained and crumbled
- 20 large fresh white or baby portabella mushrooms
- 1/4 cup olive oil
- 2 tablespoons butter (omit if using soft breadcrumbs)
- 1 clove garlic, finely minced or pressed
- 1/2 cup crushed seasoned croutons (you may substitute soft bread crumbs, if desired)
- 1/2 cup grated parmesan cheese
- 1 tablespoon fresh minced flat leaf italian parsley (or 1 teaspoon dried)
How To Make bacon parmesan stuffed mushrooms
-
Step 1Clean mushrooms with a damp paper towel.
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Step 2Remove stems and chop; set caps aside.
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Step 3Pour oil into a skillet, add butter and melt over medium heat.
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Step 4Add chopped stems and garlic; saute until tender then remove from heat.
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Step 5Stir in crushed croutons, cheese, crumbled bacon and parsley.
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Step 6Place oven rack in middle position and preheat oven to 350 degrees F.
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Step 7Spoon mixture into mushroom caps and place in a shallow baking dish.
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Step 8Bake at 350 for 20 to 25 minutes.
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Step 9Serve hot, warm or at room temperature.
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Step 10Refrigerate leftovers (like that's really going to happen! Ha!)
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Culture:
Italian
Category:
Vegetables
Category:
Vegetable Appetizers
Keyword:
#Party
Keyword:
#entertaining
Keyword:
#Tapas
Ingredient:
Vegetable
Method:
Bake
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