Bacon & Cheese Stuffed Mushrooms - Perfect for Any Gathering
Join me in my kitchen where you will learn how to make delectably easy stuffed mushrooms that'll be the star of your next event.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
STUFFED MUSHROOMS INGREDIENTS:
►6 strips of bacon
►4 oz. cream cheese
►½ cup Parmesan cheese
►2 garlic cloves
►2 Tbsp parsley
►¼ tsp fine sea salt
►¼ tsp ground black pepper
►24 cremini mushrooms
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⏱️TIMESTAMPS⏱️
0:00 Introduction to Stuffed Mushrooms
0:26 Prep and Sauteing Bacon
2:15 Bacon Tips and Tools
1:30 Cleaning and Prepping Mushrooms
2:26 Making the Filling
3:17 Filling the Mushroom Caps
3:47 Baking Instructions
4:21 Tasting and Final Thoughts
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Stuffed Mushrooms Recipe
These easy and delicious stuffed mushrooms recipe is filled with gruyere, Spanish olives, onion and Worcestershire sauce then topped with a sprinkle of minced parsley. A classic, very tasty, appetizer you can whip up in a few minutes! I used white button mushrooms for that classic vibe but crimini work really nicely too and have even more flavor.
*This is an amazing make ahead dish. you can make stuff the mushrooms the night before, refrigerate and bake the day of.
*You can use vegan cheese for this recipe to eliminate the dairy from this vegetarian recipe..
*This appetizer also tastes amazing reheated so if there are any left overs they’ll be delicious.
*I love gruyere in this recipe but you can use any cheese you love.
Save the mushroom stems for a soup or sauté them with other veggies.
*You can change the proportions, customize the ingredients and really make them your own. Did I mention they pair perfectly with a martini? Yum.
Full recipe:
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These Giant Stuffed Mushrooms Are Truly Mouthwatering
Giant Stuffed Mushrooms
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Though mushrooms don't have the best reputation, we hope the skeptics among you will give them second chance after checking out this recipe. As with any food, it's all about the preparation: those of you who are used to a gray-colored, slimy mush are in for a pleasant surprise, because our recipe combines the wonderfully dense meatiness of the mushroom with a delicious creamy filling. Trust us — there's not a pot of boiling water in sight!
You'll Need (for 3):
- 3 large mushrooms (e.g. portobello mushrooms)
- 3 tbsp olive oil
- 4 cups baby spinach
- 1 garlic clove, chopped up
- 3/5 cup mozzarella, shredded
- 5/6 cup cheddar, shredded
- 1/2 cup cream cheese
- 2 tbsp bread crumbs
- 1 egg
Here's How:
1. Hollow out the mushrooms by removing the stalk and gills. Then brush olive oil onto the mushroom caps, both inside and outside.
2. To prepare the filling, chop up the spinach and mix it with all the other ingredients.
3. Spoon the filling into the three mushrooms and flatten the top. The mushrooms are baked at 360°F for 12 minutes.
Stuffed Portobello Mushrooms- Bacon, Onions, Spinach and Cheese
We used 4 large portobello’s for this recipe with easy ingredients and should come together pretty quickly.
Although we used pancetta and gruyere, you can easily substitute bacon and any other type of cheese if you wish.
The beauty of this recipe is that you can easily make it vegetarian or vegan based on the ingredients you want to use. The steps will not change.
To prep your mushrooms-
Remove the stem with a paring knife. Place the knife in the center and rotate the mushroom. Be careful as the mushroom may crack with too much pressure.
Save the stem for the filling.
If you desire, trim the edges of the mushroom with the knife. You may remove the gills to get more internal area for stuffing.
Chop the stems and edges and set aside for the filling.
Brush inside of mushrooms with olive oil.
Our recipe-
Ingredients:
4 each- large portobello mushrooms (cleaned and trimmed)
12 oz- pancetta
8 oz- gruyere cheese (grated)
1 each- large white onion
3 cup- baby spinach (compacted)
Olive oil
Salt
Pepper
Method:
Render bacon over medium heat, add onions and mushroom pieces and sauté until bacon is cooked and onions are soft.
Season with salt and pepper.
Add the spinach right at the end and turn off the heat. You only want to slightly wilt the spinach as the will continue to cook in the oven.
Remove the mixture and cool slightly. Add 1/2 of the cheese and mix together.
Scoop the mixture into the mushrooms, you can heap above the tops.
Place in a 325 degree oven (covered) for about 25 minutes, based on your oven, you may need additional time. Cook until the mushrooms begin to turn dark brown and are sweating.
Remove the mushrooms, top with the rest of the cheese and broil until bubbly and browned.
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THE BEST Stuffed Mushroom Recipe For Thanksgiving! | EASY Side Dish
These easy and delicious sausage Stuffed Mushrooms are the perfect appetizer or side dish for any party or holiday feast!
INGREDIENTS
• Baby portobello mushrooms, about 1.5 lb or enough to cover a sheet pan without overcrowding, bottom trimmed and stems removed. Reserve trimmings and stems.
• 1-2 carrots, coarsely chopped
• 2 celery stalks, coarsely chopped
• 1 red bell pepper, coarsely chopped
• 2 scallions, coarsely chopped
• 5-7 garlic cloves, crushed
• 1 shallot, coarsely chopped
• a small bunch of fresh herbs (rosemary, sage & thyme), stems removed and finely chopped
• a few sprigs fresh parsley, stems removed and finely chopped
• 1-2 tsp white wine vinegar
• 1-2 tablespoons dry white wine
• 1-2 tsp chicken bouillon paste
• 1 lb Italian sausage, casing removed and crumbled
• 1-2 tbsp olive oil
• salt & pepper
• 8 oz Monterey jack cheese, shredded
• 2 cups seasoned panko breadcrumbs
• 2 eggs
• 1 tsp paprika
DIRECTIONS
1. Trim mushroom bottoms by running the tip of a paring knife around the rim to clean up the bottom of the mushroom for the stuffing. Remove the stems by gently twisting the stem. Reserve mushroom trimming for stuffing.
2. Finely chop carrots, celery, red bell pepper, scallions, garlic, shallots, and about 1-1.5 cups of the mushroom trimmings in a food processor.
3. Preheat oven to 385F, convection setting on if you have that option.
4. In a sauté pan over medium high heat, add oil and brown crumbled sausage. Break up sausage into a fine crumble with a wooden spoon as it browns. After fully browned, remove with a slotted spoon and set aside.
5. Reduce heat to medium and add processed vegetable to pan, cook for 3-5 min or until vegetable begin to soften. Season with salt & pepper.
6. Add white wine vinegar, white wine and chicken bouillon paste. Mix in bouillon paste, cook for 1-2 min and let some of the liquid evaporate slightly. Add chopped fresh herbs and mix again. Remove from heat and let cool for a few minutes.
7. In a large mixing bowl, combine cooked vegetable mix, browned sausage and juices that have collected, shredded jack cheese, breadcrumbs, eggs and ¾ of the fresh chopped parsley. Don’t over-mix, just enough until ingredients are evenly distributed through the mix.
8. Line a baking sheet with parchment paper, stuff mushrooms by hand until the sheet is full but not overcrowded. Spray lightly with olive oil and dust lightly with paprika.
9. Place in oven for 20-35 min or until stuffing is slightly brown.
10. Let cool before transferring to a serving platter and garnish with remaining fresh parsley
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Hi, I’m Chef Ange, a self-taught cooking nerd who has been learning how to cook over the past decade by burning stuff, cutting my fingers, and occasionally making amazing dinners for my family and friends. I became a home chef after a long and successful career in sports and fitness training so most of the food I cook is healthy(er) but I love my chicken wings, have a pizza night regularly and can’t say no to a mouthwatering cheeseburger! SUBSCRIBE to my channel so you can learn to cook so you can lose weight and be healthy while eating delicious and tasty food with my easy-to-follow recipes, skills and tips! Let’s get cooking!
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