cookingmadeover

Archive for the ‘Bacon’ Category

Cheesy Stuffed ‘Shrooms

In Appetizer, Bacon, Cheesy, Mushroom on September 16, 2009 at 7:15 pm

The local grocery had some amazing deals on produce this week. I got a big bag of baby spinach, a celery stalk and a carton of mushrooms, each for only a dollar. Score!

I picked up the shrooms thinking I’d try a stuffed mushroom recipe I had recently seen on Kitchen Scrapbook.

Unfortunately, the recipe called for bacon by the cup. Umm… I don’t know about you, but my bacon comes in strips, my friend. While, ounce or cup notations may be a more accurate measure, can you give a girl a strip estimate?? Seriously. I ended up looking for a new recipe with a similar batch size, for comparison, and it utilized cheddar cheese. My resulting recipe became a fusion (hurray for both cheddar and cream cheese!).

INGREDIENTS

  • 3 slices bacon
  • 14 mushrooms (normal American grocery)
  • 1 tablespoon chopped onion
  • 3/4 cup shredded cheddar cheese
  • 2 oz. cream cheese
  • Grated Parmesan
  • 1/4 cup diced jalapenos
  • Seasonings (garlic salt, onion salt, parsley)

DIRECTIONS

  1. Place bacon in a large skillet. Cook over medium high heat until crispy (it won’t become crispier in the oven later). Pat dry, dice and set aside.
  2. Preheat oven to 400 degrees F (200 degrees C).
  3. Remove mushroom stems. Set aside caps (don’t drop them on the floor – oops). Chop the stems.
  4. Using a portion of your bacon grease, slowly sauté the chopped stems and onion until the onion is translucent. Season with garlic salt, onion salt and parsley. Remove from heat and set to loosely drain on paper towel.
  5. In a medium bowl, stir together the mushroom stem mixture, bacon, jalapenos, cream cheese and cheddar. Mix well and scoop the gooey goodness into the mushroom caps (that cream cheese definitely helps hold it together).
  6. Bake in the preheated oven 15 minutes, or until the cheese has melted.
  7. Remove the mushrooms from the oven, and sprinkle with Parmesan cheese.

As the cap openings were small, I was worried I would have too much filling. I day dreamed of using the filling in an omelet and was pretty let down when I only had a tablespoon extra. 😦 Sad story.

Also to note, I found the mushrooms soak up bacon grease very easily. There was NO need to add extra butter / oil to the pan, the caps or any drizzling overtop. Believe me, it was pure greasy heaven with the cheddar, bacon and cream cheese alone. Pretty yummy, but not for an entire meal – this is definitely an appetizer!