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Bacon Stuffed Mushrooms
...in your mind.
Bacon Stuffed Mushrooms

Bacon Stuffed Mushrooms

Makes 24 mushrooms - These little gems are perfect for anything. NO really - anything.

Makes 24 mushrooms

Ingredients

  • 24 mushrooms: white, cremini, brown, whatever works for you
  • Olive oil
  • 6 green onions, finely chopped
  • 1/2 cup Panko bread crumbs
  • 1 cup smoked Gouda, grated
  • 2 teaspoons Worcestershire sauce
  • 3 tablespoons finely chopped parsley
  • 1/2 teaspoon red pepper flakes
  • Kosher salt and fresh ground
  • 1/2 cup bacon, cooked and finely diced

Directions

  1. Preheat oven to 400
  2. Remove stems from mushrooms, set caps aside and chop stems finely
  3. Preheat non-stick pan on low/medium heat
  4. Lightly drizzle mushroom caps with olive oil and place bottom-side up in pan
  5. Cook until softened and just beginning to color - about 5 minutes - remove, gently turn upside down on a paper towel to drain any liquid then put face up on a lightly greased baking sheet
  6. Cook chopped stems with a little oil over medium heat in a non-stick pan about a minute
  7. Add green onions and continue to cook until all is softened, 4 to 5 minutes more - remove and put in a bowl
  8. Add panko, gouda, Worcestershire, parsley, red pepper flakes, salt and pepper & bacon - mix well
  9. Put some of the mixture into each mushroom cap
  10. Bake 20 minutes or until slightly crispy on top - serve
Bacon Stuffed Mushrooms

Bacon Stuffed Mushrooms

Makes 24 mushrooms - These little gems are perfect for anything. NO really - anything.

Makes 24 mushrooms

Ingredients

  • 24 mushrooms: white, cremini, brown, whatever works for you
  • Olive oil
  • 6 green onions, finely chopped
  • 1/2 cup Panko bread crumbs
  • 1 cup smoked Gouda, grated
  • 2 teaspoons Worcestershire sauce
  • 3 tablespoons finely chopped parsley
  • 1/2 teaspoon red pepper flakes
  • Kosher salt and fresh ground
  • 1/2 cup bacon, cooked and finely diced

Directions

  1. Preheat oven to 400
  2. Remove stems from mushrooms, set caps aside and chop stems finely
  3. Preheat non-stick pan on low/medium heat
  4. Lightly drizzle mushroom caps with olive oil and place bottom-side up in pan
  5. Cook until softened and just beginning to color - about 5 minutes - remove, gently turn upside down on a paper towel to drain any liquid then put face up on a lightly greased baking sheet
  6. Cook chopped stems with a little oil over medium heat in a non-stick pan about a minute
  7. Add green onions and continue to cook until all is softened, 4 to 5 minutes more - remove and put in a bowl
  8. Add panko, gouda, Worcestershire, parsley, red pepper flakes, salt and pepper & bacon - mix well
  9. Put some of the mixture into each mushroom cap
  10. Bake 20 minutes or until slightly crispy on top - serve