Let’s talk mushrooms and bacon – two of my absolute favorites! It felt like ages since I last cooked with bacon, so when I stumbled upon these beautiful large cremini mushrooms at the store, I knew exactly what had to happen. I found a lonely pack of bacon in the freezer, and with a little Parmesan, these stuffed mushrooms turned into the most irresistible bite-sized treats. Honestly, mushrooms, bacon, and cheese – what’s not to love? Start by preheating your oven to 400℉. In a medium bowl, mix together ½ cup of Parmesan cheese, 6 slices of crispy chopped bacon, 2 tablespoons of fresh chopped parsley, and a bit of salt and pepper to taste. I usually skip the salt because the bacon and Parmesan already add enough, but a good ½ teaspoon of black pepper really brings out the flavor. Stir everything together and set the bowl aside. Tip: This filling is super versatile, so feel free to add in some garlic or even a bit of crushed red pepper if you want some heat. Grab a large oven-safe skillet and heat 2 tablespoons of olive oil over medium heat. Add 1 pound of cleaned, stemmed cremini mushrooms, and cook them for about 2-3 minutes on each side, just until they start to brown a bit. This helps the mushrooms release some of their moisture and gives them a little head start before they go into the oven. Now, spoon about 1 tablespoon of the bacon-Parmesan mixture into each mushroom cap. You should have just enough to fill all the mushrooms generously. Tip: Don’t be shy with the filling – the more, the better! Transfer the skillet with the stuffed mushrooms to your preheated oven. Bake for about 5 minutes, or until the cheese is melted and bubbly. Keep an eye on them in the oven – you want the cheese to melt, but not to burn. Once they’re done, pull the skillet out of the oven and let the mushrooms cool for a minute or two before serving.
More Delicious Mushroom Recipes
Pizza Stuffed Mushrooms Vegetarian Stuffed Mushrooms French Onion Soup Stuffed Mushrooms Stuffed Portobello Mushrooms Stuffed Mushrooms
