Thursday, October 6, 2011

Bacon and Cheese Stuffed Mushrooms

These were great!   I made the filling for the caps the day before, and then I stuffed them and baked them the day I served them.  These would probably be even better if some breadcrumbs were involved, but these were excellent how they were.  I tripled the recipe below, but you can change it to suit your own needs.  You can also use whatevevr mushrooms you want, but I used baby bellas.  Yum!

Bacon and Cheese Stuffed Mushrooms

3 slices bacon, cooked and crumbled
8 mushrooms
1 Tbsp butter
1 Tbsp chopped onion
3/4 cup shredded cheese

Preheat oven to 400. 

Remove mushroom stems; set aside caps, and chop the stems.  In a large saucepan over medium heat, melt the butter.  Slowly cook and stir the chopped stems and onion until the onion is soft; remove from heat. 

Place onion caps on baking sheet, and drizzle with olive oil.  Roast for 5-6 minutes, and remove from oven. 

In a medium bowl, stir together the mushroom stem mixture, bacon, and 1/2 cup of cheese.  Mix well.  Scoop the mixture into the mushroom caps.  Bake in the oven for 10 minutes, or until cheese has melted.  Remove from the oven, and sprinkle with the remaining cheese.

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