| Level: | Easy |
| Total: | 1 hr 15 min |
| Prep: | 45 min |
| Cook: | 30 min |
| Yield: | 12 |
Ingredients
- 12 large white mushrooms, stems removed and chopped
- 1 tablespoon olive oil
- 3 tablespoons butter
- 1/2 onion, finely chopped
- 1 clove garlic, finely chopped
- 2 slices of bacon, cooked, drained and crumbled
- 2 tablespoon chopped fresh parsley
- 1 1/2 cups plain bread crumbs
- Dash of cayenne
- Salt and pepper
Instructions
- Preheat oven to 375 degrees. Wipe mushroom caps clean with a damp cloth. In a large skillet heat oil and 1 tablespoon butter over medium high heat. Add onions and cook for 1 minute. Stir in chopped mushroom stems and cook until soft, about 2 minutes. Stir in the garlic, bacon and fresh parsley. Toss to coat and cook for another minute. Remove from heat and add breadcrumbs a half cup at a time. Add just enough bread crumbs so that mixture remains moist. Season mixture with cayenne, salt and pepper. When mixture is cool enough to handle stuff the caps. Place the stuffed caps in a baking dish and drizzle with 2 tablespoons of melted butter. Bake for 12-15 minutes or until heated through. Serve immediately.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 117 |
| Total Fat | 7 g |
| Saturated Fat | 3 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 3 g |
| Cholesterol | 11 mg |
| Sodium | 133 mg |
Reviews
This was a great recipe. However, instead of stuffing each mushroom I chopped the entire mushroom and followed the rest of the instructions. I made this into a casserole and it was wonderful.
Followed this recipe for the most part. Instead of using bacon I used fresh venison sausage, given to us by a friend. Cut down on the greasyness of the bacon so used some a little extra butter. They were incredible! Even my picky 10 year old enjoyed them and asked for me to make more!
I mostly followed this recipe. But I changed it to accomodate a large package of large mushrooms from Sam’s Club (about 24) and did not add cayenne. I also added more butter to the pan when I was mixing the breadcrumbs into the onion/stems/bacon mix to make it more moist. It was so good tonight, that my family has asked if I can make it for tomorrow on Christmas day!!! There wasn’t a crumb left in the pan! Very good!
I feel like they were too dry and did not taste good at all.
I will try them again, but my own way.
I will try them again, but my own way.
I made these for a dinner party and everyone loved them! I just added a little cheese on top and let it melt.
I followed the recipe exactly as written. The stuffing is very dry and needs some moisture added to it. Also, it makes way more than what can be stuffed back into the mushroom caps. I would not make this recipe again.
Just made these for our “appetizer” for new years eve dinner, they were spectacular and so easy. I did change three things, I sauteed the onions and mushroom stems in the bacon grease that I had after cooking the bacon in the microwave. I also used olive oil spray for the top instead of butter and added some parmigiano reggiano cheese to the filling. SOOO Great! They were gobbled up by my husband who is a food snob!!
My opinion is the recipe “as is” is too dry. It needs more moisture and I added olive oil still to dry.
ALL FLAVORS WORK VERY WELL TOGETHER, YUMMY!
I loved this recipe. It was so easy to follow and tasted great, thank you.