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Bacon stuffed mushrooms

Stuffed mushrooms can be prepared ahead of time, up to the baking step, which makes this appetizer a great option for entertaining or potluck parties. Simply prepare the stuffed mushrooms, refrigerate, and bake before serving

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The Gourmand Mom
Mushroom caps stuffed with bread crumbs, seasoning, and cheese. Bacon provides an additional salty flavor, but for a vegetarian option leaving the bacon out still makes for a tasty appetizer.

Stuffed mushrooms are one of the first hors d’oeuvres I learned how to make as a youngster. I remember begging my mother for the opportunity to make the mushrooms for family gatherings. And boy did I beam with pride when they were served! There’s just something about that kind of positive recognition that is so encouraging. Those experiences are a large part of the reason I enjoy cooking as much as I do. It’s so much more than just the food.

My recipe is an adaptation of the recipe I made as a child. I’m not sure where the original recipe came from. It was just something my mom made. My husband is anti-mushroom, so I haven’t made stuffed mushrooms for years. I don’t remember the exact proportions and I’m not even sure I remember all of the ingredients. Had I the foresight, I might have called home to get the recipe, but I remember the taste, so we’ll figure it out.

The original recipe does not call for bacon, but since I have a bowl of cooked, crumbled bacon, leftover from my Baked Potato Soup, I’m throwing some in. Everything’s better with bacon, right? If you’d rather keep it a vegetarian dish, just omit the bacon. They will still be delicious!

Bacon Stuffed Mushrooms

1-1/2 pounds large Mushrooms (about 20 large mushrooms)

 1/2 cup sour cream

1/2 small onion, finely diced

1 teaspoon garlic, minced

1/4 cup bread crumbs

1/2 cup bacon, cooked and crumbled

Leaves from 1-2 sprigs fresh parsley, chopped

4 tablespoons butter, melted

1/2 teaspoon salt

Black pepper

1/8 cup Parmesan cheese

Paprika

Directions

Preheat oven to 375 degrees F. Clean mushrooms with a damp cloth and carefully remove the stems.

Place the mushroom caps in a single layer in a baking dish. Finely chop the mushrooms stems and place them in a bowl. Add the sour cream, diced onion, garlic, bread crumbs, parsley, and half of the melted butter. Mix to combine. Taste and season, as desired, with salt and pepper.

Generously stuff the mushrooms caps with the mixture. Drizzle a few drops of the remaining melted butter onto each mushroom. Sprinkle with Parmesan cheese and paprika. Bake for 30-35 minutes until lightly browned and tender.

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