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Savory stuffed mushrooms made even better with bacon! Act fast, because these will disappear quickly!

Ingredients

  • 16 cremini mushrooms (large)
  • 4 ounces day-old baguette
  • 2 ounces grated parmesan cheese
  • 1 teaspoon dried parsley
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt
  • black pepper (to taste)
  • 2 teaspoons olive oil
  • 1 shallots (finely diced)
  • 1 clove garlic (minced)
  • 2 ounces gruyere cheese
  • 2 eggs
  • 8 strips bacon

Directions

  1. Preheat the oven to 375° F.
  2. Line a large baking sheet with aluminum foil and spray with nonstick cooking spray. Set aside.
  3. Carefully remove the stems from the mushrooms and discard or save for an alternative use.
  4. Arrange the mushrooms in the baking pan with the cavities facing up. Set aside.
  5. Break the stale baguette into large chunks and place in the bowl of a food processor. Pulse into coarse crumbs.
  6. Place the breadcrumbs into a large mixing bowl. Add the grated parmesan, parsley, thyme, salt, and pepper. Set aside.
  7. Finely dice the shallot.
  8. Mince the garlic.
  9. Pour the olive oil into a large sauté pan and set over medium-high heat. Once the oil in shimmering, add the shallot.
  10. Cook for 5-6 minutes, until the shallot is softened.
  11. Add the garlic to the pan, and cook for a minute longer, until fragrant.
  12. Add the cooked shallots and garlic to the bowl of seasoned breadcrumbs.
  13. Grate the Gruyere or Fontina cheese into the bowl.
  14. Crack the eggs into the bowl of breadcrumbs and cheese. Using a large fork, mix vigorously until the ingredients are thoroughly combined and the stuffing holds together when pinched.
  15. With a small spoon and clean hands, stuff a generous Tablespoon of filling into each mushroom. Pack the filling tightly into each cavity, using enough so that the mushrooms are domed with stuffing.
  16. Cut each strip of bacon in half crosswise.
  17. Carefully wrap one bacon half over the top of each stuffed mushroom, so that the ends meet on the underside.
  18. Place the mushrooms seam-side down onto the baking sheet, spacing them 2” apart.
  19. Transfer the baking sheet to the preheated oven.
  20. Bake for 32-35 minutes, until the mushrooms have released some of their juices and the bacon is browned and crisp at the edges.
  21. Remove the pan from the oven. Allow the mushrooms to cool for 5 minutes before plating and serving.
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NutritionView more

480Calories
Sodium45%DV1070mg
Fat60%DV39g
Protein45%DV23g
Carbs4%DV11g
Fiber8%DV2g

PER SERVING *

Calories480Calories from Fat350
% DAILY VALUE*
Total Fat39g60%
Saturated Fat15g75%
Trans Fat
Cholesterol170mg57%
Sodium1070mg45%
Potassium670mg19%
Protein23g45%
Calories from Fat350
% DAILY VALUE*
Total Carbohydrate11g4%
Dietary Fiber2g8%
Sugars2g4%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.