I promised you holiday recipes so here is the next one…bacon stuffed mushrooms perfect as a holiday appetizer. You may want to double this recipe or even triple it if you are having guests because these will be gone in a flash!
Just a side note: One carton of button mushrooms serves about 2-3 people, so plan accordingly.
These are not just any stuffed mushrooms because they have bacon in them! I think I like bacon 😉
Bacon Stuffed Mushrooms (10-12)
1 carton of button mushrooms
1/2 cup of diced onion
3 pieces of maple cured bacon cut into small pieces (kitchen scissors work best.)
1-1/2 oz cream cheese (The brick of cream cheese shows the ounces on the package.)
1 glove of garlic (minced)
Dash of Cayenne pepper
Parmesan Cheese (to sprinkle on top of each mushroom)
Olive oil – to brush the mushrooms
1/2 teaspoon Herbs De Provence Seasoning – a blend of savory, fennel, basil & thyme. This is also a great seasoning to use in an omelette, so French 😉 Feel free to substitute with other herbs.
Preheat your oven to 350 degrees.
To begin, add your bacon pieces to a fry pan on med. heat. There is no need for any olive oil or butter when cooking bacon, there is plenty of fat, which you want to keep draining by the way as you cook these. That is the trick to getting these nice and crispy. It took me a while to master bacon bits, but the trick is cooking them long on medium-low heat, continually stirring.
Next you want to spoon the bacon bits on to a paper towel lined dish to drain the remaining grease.
Now drain any excess bacon grease from the pan (don’t clean though). Add in a tablespoon of butter and your diced onion. Hit with some salt and cook until they are nice golden brown.
Once the onions are cooked you want to add in your Herb De Provence seasoning. Next loosely combine the cream cheese with the cooked onion and the raw minced garlic. Add in your cayenne and combine with a spatula. Set aside.
This will be your filling…
Line a baking sheet with tin foil. With just your finger remove the stems from your mushrooms. They just pop on out, easy 😉 With a knife or small spoon begin filling your mushroom caps with the onion mixture.
Next, brush the base of the mushroom with some olive oil. This will turn them a nice golden brown.
Grab your bacon bits and using your fingers pile them on top of each mushroom.
Lastly, sprinkle with some parmesan cheese and salt.
Pop them in the oven for 10-12 minutes until they are beautifully golden.