Bacon really does make everything better. Don’t you agree?
Originally I thought to stuff bad boys these with cream cheese, shallot and garlic, then I recalled the Vermont cheddar I snagged at Trader Joe’s yesterday, and somehow the leftover bacon just snuck on in there and I lost all control.
Before I knew it, panko crumbs and Parmesan climbed atop the stuffed shrooms, drizzled themselves in olive oil and popped themselves into an oven.
Pretty impressive for a vegetable.
Who knew using shroom stems, shallot and garlic with a bit of cheese and bacon as stuffing would turn out so well. Actually I’m pretty sure my sister knows, and has probably made this recipe before and will most likely give me crap for stealing her recipe and not giving her any props. Oh well, she’ll forgive me, and this is kind of like a shout out sooooo… (take it sis)
Oh yeah, I should mention those stuffing holes are small, so you’ll have leftover stuffing and need a vessel. Tomatoes anyone?
Um yes. These were amazing. Maybe even better than the shrooms.
And pretty much the reason I can’t give up bacon. Ever.
You’re favorite way to use bacon would be….
Bacon Stuffed Mushrooms
Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients (16 mushrooms)
- 8 oz. crimini mushrooms, stems removed and reserved
- 1 shallot
- 1 garlic clove
- 2 oz. cheddar cheese
- 2 bacon strips
- 1/2 c. panko breadcrumbs
- 1/4 c. Parmesan cheese
- 2 sprigs thyme
Start by preheating the oven to 450 and removing the stems from the mushrooms, use a food processor to finely chop them. Place in a separate medium bowl.
To make the topping, simply combine everything into a small bowl and toss to incorporate ingredients.
Meanwhile start crisping the bacon by placing it in a room temperature pan on the stove-top. Then turn up the heat to medium or medium high until the bacon is crisp. Flip bacon, crisp on the other side and remove to a paper towel to drain excess grease.
Next food process the shallot and garlic until finely chopped. Add to the mushroom stems.
Add the cheese, either food processed or shredded, to the mushroom/shallot bowl. Season with pepper.
Chop up the bacon and add to the bowl, stir to combine stuffing mixture.
Use a small spoon or your hands to stuff the mushrooms. Place in a oven proof pan or baking sheet and top with the breadcrumb topping. Drizzle with olive oil.
Bake for 20 minutes.