Really tasty and unique casserole with a PUNCH! You’ll adore this recipe if you appreciate Cajun cuisine! One pan cooking is the best!
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Total Time: | 50 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 4 slices bacon
- 2 (12 ounce) packages fresh white mushrooms
- 3 tablespoons butter, melted
- 6 pitted black olives, finely chopped
- ¼ cup finely chopped green onion
- 1 teaspoon oil-packed minced garlic
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 pinch cayenne pepper
- 1 tablespoon all-purpose flour
- ¼ cup milk
- 4 slices Swiss-flavored American cheese, chopped
- 3 tablespoons grated Parmesan cheese
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon slices to paper towels, reserving bacon drippings in the skillet. Crumble bacon when cooled.
- Remove stems from mushrooms and set stems aside. Place mushrooms, hollow sides up, on a baking sheet; brush the insides with melted butter.
- Chop mushroom stems; cook and stir chopped stems, black olives, green onion, and crumbled bacon in the bacon drippings over medium heat until mushroom stems release their liquid, about 5 minutes. Add garlic, salt, black pepper, and cayenne pepper; stir to coat.
- Tilt the skillet slightly; move vegetable-bacon mixture to one side, allowing the bacon drippings to pool to the other side. Whisk flour into bacon drippings until smooth and paste-like; slowly stir in milk until gravy is smooth. Mix vegetable-bacon mixture into the gravy. Add American cheese and Parmesan cheese; cook and stir until cheeses melt, about 5 minutes. Spoon filling into mushroom caps.
- Bake in the preheated oven until mushrooms are tender and filling is lightly browned, about 20 minutes. Remove mushrooms from baking sheet and cool on platter for 2 minutes before serving.
- Substitute bacon with breakfast sausage. Add ½ cup frozen drained spinach, squeezed dry, if desired. Add 2 tablespoons bread crumbs to cheese mixture for a heartier filling.
Nutrition Facts
| Calories | 258 kcal |
| Carbohydrate | 7 g |
| Cholesterol | 48 mg |
| Dietary Fiber | 2 g |
| Protein | 11 g |
| Saturated Fat | 11 g |
| Sodium | 770 mg |
| Sugars | 3 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
Very tasty. My guests loved this.
I made this recipe for Super Bowl Sunday. They are the best stuffed mushrooms ever.
Just made this recipe a couple of days ago for a party. They are to die for! I used more 2 more slices of bacon and twice the garlic that what the recipe says. I also hollowed out the mushrooms a bit more to make room for more stuffing. People could not stop eating them. Definitely a keeper!
My family loved these!
Loved them!
I made this for the first time on Thanks Giving Day 2012 and it turn out perfect and easy to make yummy !!