Monday, February 6, 2017

Stuffed Mushrooms

Sometimes what I cook depends solely on what's on sale at the market, that wasn't the case this time but the mushrooms looked really nice. Red bell peppers were a good price though, so I paired them with a few other ingredients that I had in the fridge and made Stuffed Mushrooms!


  • 8 oz. mushrooms (about 15)
  • 2 slices bacon (freeze it before chopping)
  • 1/4 cup onion, chopped
  • 1/4 cup red bell pepper, chopped
  • 1 clove garlic, minced
  • 3 Tblsp. grated parmesan cheese
  • 1/2 cup Italian flavored breadcrumbs
  • 2 Tblsp. olive oil
  • 1 Tblsp. butter
Clean the mushrooms by rubbing with a damp paper towel. Break off the stems. Finely chop the mushroom stems, bacon, onion, red bell pepper and garlic.

Heat oil and butter in a skillet over medium heat. Add all chopped ingredients. Saute lightly about 3 minutes, until just tender.

Preheat over to 375 F.

Transfer to a bowl and mix in parmesan cheese and breadcrumbs. If the mixture is too dry add a few drops of water or more as needed. Mixture should be moist not crumbly.
Stuff each mushroom with filling. Place on an ungreased cookie sheet and bake for 10 minutes.

They can be frozen for when you need an emergency appetizer or you can eat them all while you're watching TV!  If you're going to freeze them, bake them first. 


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