Add dried apricots, bacon and provolone to this challah-breadcrumb stuffing for mushrooms.
| Level: | Easy |
| Total: | 1 hr |
| Active: | 30 min |
| Yield: | 24 mushrooms |
Ingredients
- 24 large white or cremini mushrooms, wiped clean, stems finely chopped for the filling
- 2 tablespoons extra-virgin olive oil
- Kosher salt
- 4 tablespoons (1/2 stick) unsalted butter
- 1 cup finely chopped onion
- Kosher salt and freshly ground black pepper
- 1/2 cup finely chopped cooked bacon
- 1/2 cup grated provolone
- 2 tablespoons finely chopped dried apricots
- 2 tablespoons finely chopped walnuts
- 1 cup coarse fresh challah breadcrumbs
Instructions
- Preheat the oven to 425 degrees F.
- For the mushrooms: If your mushroom caps are very rounded, trim a very thin slice from the top of the caps to help them sit upright for baking. Toss the mushroom caps with the olive oil and 1/4 teaspoon salt in a large bowl.
- For the filling: Heat the butter over medium-high heat. Add the reserved mushroom stems and onions and cook, stirring occasionally, until just soft, 6 to 8 minutes. Scrape into another large bowl, season with 3/4 teaspoon salt and a few grinds of pepper and set aside to cool.
- Add the bacon, provolone, apricots and walnuts to the cooled mushroom stem mixture. Stir in the breadcrumbs until well moistened.
- Pack each mushroom with an equal amount of filling and transfer the filled mushrooms to a rimmed baking sheet. Bake until the mushrooms are tender and the filling is brown and crispy on top, about 15 minutes. Let cool 5 minutes before removing from the baking sheet.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
Nutrition Facts
| Serving Size | 1 of 24 servings |
| Calories | 78 |
| Total Fat | 5 g |
| Saturated Fat | 2 g |
| Carbohydrates | 5 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 3 g |
| Cholesterol | 10 mg |
| Sodium | 110 mg |