Bacon and Cheese Stuffed Mushrooms – Share Our Strength Ingredients 12 medium Crimini Mushrooms, rinsed & pat dry 3 tablespoons Bacon crumbles, set 1 tablespoon aside for topping 1 ounce varied Cheese, cut into pieces (I like Brie & shaved Parmesan) set 1/2 aside for topping 1 teaspoon fresh Thyme 1 tablespoon chopped Chives, plus some for garnish pinch of Garlic Salt pinch of cracked Black Pepper pinch of Smoked Paprika Cooking Spray Method Preheat oven to 350 degrees F with rack in the middle. Cook bacon according to package directions. Let cool, crumble up a few pieces and set aside. Gently remove stems from the mushrooms. Chop stems into small pieces. Spray a small non stick skillet. Over medium heat sauté mushroom stems, chives, thyme with garlic salt, pepper & smoked paprika for a few minutes. Mushrooms should be nice and soft. Remove from heat. In a medium bowl combine 2 tablespoons bacon crumbles with mushroom mixture. If you are filling mushrooms with two types of cheese then divide mixture in two. I added parmesan to one bowl & brie to the other. (see note above) Place mushroom caps snugly onto a baking sheet or baking pan. With a small spoon gently fill the mushrooms with mixture(s). Top each stuffed mushroom with the remainder of the cheese & bacon crumbles. Bake for about 20 minutes until cheese is melted. Garnish with some extra cheese & chopped chives. Notes These mushrooms are great straight out of the oven but good at room temperature too. I used two types of cheese in this recipe. 1/2 the mushrooms had shaved Parmesan the other 1/2 had Brie. I encourage you to try whatever you like. See Variations below. If you use dried Thyme & Chives you might need a little more. To re-heat I put ours in the toaster oven at 350?F for 8-10 minutes until warm. Simply adjust ingredients in same ratio depending on your crowd.
Posted on: Tue, 18 Mar 2014 20:32:10 +0000
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