Tuesday, August 18, 2009

Bacon stuffed mushrooms (with cheddar)

One of my favorite things is stuffed mushroom caps. I've made them in the past for Bacon Day, but here is a new recipe for them from allrecipes.com. It looks amazing.

This serves 8, so for Bacon Day, you might need to really up the recipe!
3 slices bacon
8 crimini mushrooms
1 tablespoon butter
1 tablespoon chopped onion
3/4 cup shredded cheddar cheese (I've used feta in the past and it's great!)

1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown (I find that crispier bacon is easier to deal with). Drain, dice and set aside.

2. Preheat oven to 400 degrees F (200 degrees C).

3. Remove mushroom stems. Set aside caps.

4. Chop the stems of the mushroom and the onion.

5. In a large saucepan over medium heat, melt the butter. Slowly cook and stir the chopped stems and onion until the onion is soft. I personally let them cook until they are caramelized, and some times add a bit of garlic, ginger, and or herbs (maybe basil, oregano, chives, or something even more exotic like wasabi: experiment and have fun with it) as well.

6. Remove from heat. In a medium bowl, stir together the mushroom stem mixture, bacon and 1/2 cup cheddar (or feta). Mix well and scoop the mixture into the mushroom caps.

7. Bake in the preheated oven 15 minutes, or until the cheese has melted.

8. Remove the mushrooms from the oven, and sprinkle with the remaining cheese.

This is a favorite of mine and I hope you enjoy it!


Alexa and the Bacon Boys

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Alltop. Seriously?! I got in?