Roxy15
New member
Bacon and Cheddar Stuffed Mushrooms:
Ingredients:
1-1/2 lbs.-(Around 30)-Cremini Mushrooms
6 Slices Bacon
1/2 Large Onion, Finely Chopped
2 Cloves Garlic, Minced
1/2 Tsp. Paprika
1/4 Tsp. Kosher Salt
1/4 Tsp. Fresh Ground Pepper
3/4 Cup Sharp Cheddar Cheese, Shredded
1/2 Cup White Cheddar Cheese Shredded
1/2 Cup Fresh Breadcrumbs
Fresh Parsley Chopped, Opt.
Directions:
Preheat oven to 350 degrees.
Wash the mushrooms and cut off the hard tip end of the stem. Remove the stems leaving a cavity for the filling. Finely chop the stems and set aside.
In a large cast iron skillet over medium-high heat, cook the bacon until crisp. Transfer to a paper towel-lined plate. Drain most of the bacon grease from the skillet, leaving about 1-2 tablespoons.
Add the chopped mushroom stems, onions, and garlic to the skillet, season with paprika, salt, and pepper, and cook in the bacon grease for 4-5 minutes, stirring often until stems and onions are softened. Transfer mixture to a large bowl and remove the skillet from the heat.
Chop the bacon and add to the bowl. Add the shredded cheese and breadcrumbs to the bowl and stir to combine. Stuff the mushroom caps with the bacon and cheese mixture and arrange in the cast iron skillet.
Bake uncovered for 25 minutes.
Remove from oven and top with chopped parsley, if desired.
Let sit 5 minutes before serving.
View attachment 17342
Ingredients:
1-1/2 lbs.-(Around 30)-Cremini Mushrooms
6 Slices Bacon
1/2 Large Onion, Finely Chopped
2 Cloves Garlic, Minced
1/2 Tsp. Paprika
1/4 Tsp. Kosher Salt
1/4 Tsp. Fresh Ground Pepper
3/4 Cup Sharp Cheddar Cheese, Shredded
1/2 Cup White Cheddar Cheese Shredded
1/2 Cup Fresh Breadcrumbs
Fresh Parsley Chopped, Opt.
Directions:
Preheat oven to 350 degrees.
Wash the mushrooms and cut off the hard tip end of the stem. Remove the stems leaving a cavity for the filling. Finely chop the stems and set aside.
In a large cast iron skillet over medium-high heat, cook the bacon until crisp. Transfer to a paper towel-lined plate. Drain most of the bacon grease from the skillet, leaving about 1-2 tablespoons.
Add the chopped mushroom stems, onions, and garlic to the skillet, season with paprika, salt, and pepper, and cook in the bacon grease for 4-5 minutes, stirring often until stems and onions are softened. Transfer mixture to a large bowl and remove the skillet from the heat.
Chop the bacon and add to the bowl. Add the shredded cheese and breadcrumbs to the bowl and stir to combine. Stuff the mushroom caps with the bacon and cheese mixture and arrange in the cast iron skillet.
Bake uncovered for 25 minutes.
Remove from oven and top with chopped parsley, if desired.
Let sit 5 minutes before serving.
View attachment 17342