Appetizers make the world go ’round. I whipped up a few stuffed mushrooms and was reminded that the beauty of stuffed mushrooms are that a batch can be a ton or just a few. Make 4 or 40.
Bacon & Parmesan Stuffed Mushrooms
8 portabello mushrooms
2 strips of bacon
4 tablespoons seasoned breadcrumbs
1 garlic clove, minced
1/2 teaspoon worcestershire sauce
1 teaspoon parmesan, grated
salt, to taste
1/2 teaspoon garlic powder
1 teaspoon parmesan, shaved
Pan fry the bacon until crisp. Lay the bacon onto paper towel to drain but leave a teaspoon in the pan. Chop the bacon.
Pull the stems out of the mushrooms and chop. Add to the pan with the bacon drippings, bacon, breadcrumbs, garlic, worcestershire sauce, and parmesan. Taste, and add in cracked pepper, salt, and garlic powder.
Add in a teaspoon of butter and cook 5 minutes, stirring regularly.
Preheat the oven to 350 degrees.
Spoon the filling into the mushroom caps.
Bake for 20 minutes.
Remove from the oven and top with shaved parmesan.
I love the salty bacon in there with buttery toasted breadcrumbs. I made ~10 mushrooms for Thanksgiving since there were only a few mushroom-eaters.
I have a few holiday-ish inspired recipes coming and a few recipes I hope will provide balance & speedy meals for those un-ceremonial Tuesday nights! Stay tuned!