- Average
- Average budget
Ingredients
- 24 large fresh mushrooms 1-1/2 to 2 inches in diameter
- Nonstick cooking spray
- 1/4 cup sliced green onion (2)
- 1 clove garlic minced
- 1/4 cup butter or margarine
- 1/2 cup fine dry bread crumbs
- 1/2 cup shredded cheddar or smoked
- Gouda cheese or crumbled blue
- cheese (2 ounces)
- 2 strips crisp cooked bacon crumbled (1/4 cup)
Preparation
Step 1
Clean mushrooms. Remove stems from
mushrooms. Set stems aside. Place
mushroom caps, stem sides down, in a
15x10x1-inch baking pan. Lightly coat the
rounded side of each mushroom cap with
cooking spray. Bake for 5 minutes. Carefully
place mushroom caps, stem sides down, on
a double thickness of paper towels to drain
while preparing filling.
Step 2
Chop enough of the reserved stems to
make 1 cup. In a medium saucepan cook
the chopped stems, green onion, and garlic
in butter until tender. Stir in bread crumbs,
cheese, and bacon. Spoon crumb mixture
into mushroom caps. Return stuffed
mushrooms to the baking pan. Bake in a
425 degree F oven for 8 to 10 minutes or
until heated through. Makes 24 mushrooms.
Here are some other ways to make stuffed mushrooms.
Greek-Style Stuffed Mushrooms:
Prepare as above, except use 1/2 cup of the chopped mushroom stems. Omit butter, shredded cheese,
and bacon. Cook mushroom stems, green onion, and garlic in 1/4 cup olive oil. Stir in bread crumbs, 1/2
cup chopped pitted kalamata olives, 1/2 cup crumbled feta cheese, and 1 teaspoon Greek seasoning,
crushed. Bake as directed.
Prosciutto-Stuffed Mushrooms:
Prepare as above, except omit butter, shredded cheese, and bacon. Cook mushroom stems, green onion,
and garlic in 1/4 cup olive oil. Stir in bread crumbs, 1/3 cup chopped prosciutto, 1/4 cup shredded
Parmesan or Asiago cheese, and 1 teaspoon dried Italian seasoning, crushed. Bake as directed.
Pesto-Stuffed Mushrooms:
Prepare as above, except discard mushroom stems. Omit green onion, garlic, butter, bread crumbs,
cheese, and bacon. In a small bowl combine 1/2 cup purchased pesto, 1/4 cup shredded Parmesan
cheese, and 1/4 cup toasted pine nuts. Spoon mixture into mushroom caps. Bake as directed.