Bacon & Cheddar Stuffed Mushrooms: A Simple and Irresistible Appetizer.
TheHamptonsHomeCook.com — Anthony Ashmore
During this period of quarantine, I’ve been experimenting with different recipes that I’ll be able to use when I start entertaining again.
One particularly beautiful accident occurred when I attempted to make traditional, Italian style stuffed Mushrooms — and realized I only had a little Parmigiano Reggiano left.
With an abundance of shredded cheddar cheese and bacon in the fridge, I decided to switch my trajectory and develop something new — a little more reflective of Potato Skins meets Stuffed Mushrooms.
- One Package of Baby Portobello Mushrooms
- Two to Three Slices of Bacon
- One Fourth of a Cup of Shredded Mild Cheddar
- Two Tablespoons of Parmigano Reggiano Cheese
- Four Tablespoons of Panko Breadcrumb
- Three Teaspoons of Olive Oil
- A Sprinkle of Salt, Pepper & Garlic Powder
From one package of Baby Portobello Mushrooms, remove the stems from each individual Mushroom.
Once removed, chop the stems finely and place the chopped stems into a medium sized bowl — while placing the hollowed out Mushrooms on a lightly greased Baking Sheet.
Microwave two to three pieces of Bacon until extremely crispy.
Once cooked, chop your Bacon finely and add both the chopped Bacon and the left over Bacon grease into the bowl of chopped Mushroom stems.
Next, add One Fourth of a cup of Shredded Mild Cheddar Cheese to the Mushrooms and the Bacon, followed by Four Tablespoons of Panko Breadcrumb and Two Tablespoons of Parmigano Reggiano Cheese.
Combine the Mixture Together until cohesive and season with a touch of Salt, Pepper and Garlic Powder.
Finally, add two Tablespoons of Olive Oil to the Mixture and mix again.
Spray the Hollowed out Mushrooms with Non Stick Baking Spray.
Stuff each Mushroom gently, until stuffed to the top, without overflowing.
Finally, drizzle one Tablespoon of Olive Oil over the Mushrooms.
Place into a 425 Degree Oven for 15–20 Minutes, or until the topping becomes Golden Brown and Bubbling.
Optional: To Make this appropriate for Brunch, I topped the finished Mushrooms with a touch of “Everything Bagel Seasoning” and Fresh Scallions / Parsley.
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