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Cheese and Bacon Stuffed Mushrooms
Bite-sized baby portabella mushrooms are filled with a savory mixture of crispy bacon, garlic-herb cheese, and sautéed onions. The caps are pre-roasted in a light balsamic vinaigrette before being stuffed, adding a subtle tang to the rich filling. A crispy parsley breadcrumb crust provides the perfect textural contrast to the creamy center. These make an excellent warm appetizer for holiday parties or weekend entertaining.
Ingredients
- 24 fresh whole baby portabella or white mushrooms (1 ½ to 2 inches in diameter)
- 2 tablespoons balsamic vinaigrette dressing
- 4 slices bacon
- 1 ½ teaspoons olive oil
- ½ cup chopped red onion
- ⅓ cup finely shredded Italian cheese blend
- ⅓ cup garlic-and-herb spreadable cheese (from 6.5-oz container)
- ½ teaspoon Dijon mustard
- 2 tablespoons plain bread crumbs
- 2 teaspoons chopped fresh Italian (flat-leaf) parsley
Instructions
- 1Preheat the oven to 350°F. Pop the stems out of the mushrooms and set the caps aside. Finely chop enough of the stems to yield three-quarters of a cup, discarding the rest or saving them for future meals.
- 2Toss the mushroom caps with the balsamic vinaigrette in a large bowl. Arrange them with the stem side facing down on an ungreased rimmed baking sheet.
- 3Bake the caps for 10 minutes. Allow them to cool slightly, then drain any excess liquid that has pooled.
- 4Cook the bacon in a skillet over medium heat until crispy. Transfer the slices to a paper towel to drain, then crumble them into small pieces. Wipe the skillet clean, discarding the rendered fat.
- 5Warm one teaspoon of the olive oil in the same skillet over medium heat. Stir in the chopped red onion and reserved mushroom stems, cooking for 4 to 6 minutes until the vegetables soften.
- 6Combine the cooked onion mixture, crumbled bacon, Italian cheese blend, garlic-herb cheese, and Dijon mustard in a medium bowl. Mix thoroughly, then spoon the filling into the drained mushroom caps. Return them to the baking sheet with the filling facing up.
- 7Toss the bread crumbs with the remaining half teaspoon of olive oil and the chopped parsley in a small bowl. Scatter this mixture evenly over the top of each stuffed mushroom.
- 8Return the pan to the oven and bake for 10 to 15 minutes. The mushrooms are ready when the filling is hot and the cheese has melted. Serve immediately while warm.