If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Bacon Stuffed Mushrooms
...in your mind.
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Bacon Stuffed Mushrooms
Makes 24 mushrooms - These little gems are perfect for anything. NO really - anything.
24 mushrooms: white, cremini, brown, whatever works for you
Olive oil
6 green onions, finely chopped
1/2 cup Panko bread crumbs
1 cup smoked Gouda, grated
2 teaspoons Worcestershire sauce
3 tablespoons finely chopped parsley
1/2 teaspoon red pepper flakes
Kosher salt and fresh ground
1/2 cup bacon, cooked and finely diced
Directions
Preheat oven to 400
Remove stems from mushrooms, set caps aside and chop stems finely
Preheat non-stick pan on low/medium heat
Lightly drizzle mushroom caps with olive oil and place bottom-side up in pan
Cook until softened and just beginning to color - about 5 minutes - remove, gently turn upside down on a paper towel to drain any liquid then put face up on a lightly greased baking sheet
Cook chopped stems with a little oil over medium heat in a non-stick pan about a minute
Add green onions and continue to cook until all is softened, 4 to 5 minutes more - remove and put in a bowl
Add panko, gouda, Worcestershire, parsley, red pepper flakes, salt and pepper & bacon - mix well
Put some of the mixture into each mushroom cap
Bake 20 minutes or until slightly crispy on top - serve
