This is the first of the recipes as part of my Football Recipe series. It’s been a little delayed due to a severe snow and ice storm, which cut off our electricity and thawed all my ingredients in my fridge. But this series won’t be benched – I’m determined to get back in the game and try out some of those recipes you sent in! So stay tuned. . . more to come this week.
Stuff mushrooms always look much more fancy than they really are. They are easy to make, relatively inexpensive and the perfect bite-size snack. My husband makes really good stuffed mushrooms so I had him share his recipe with us.
15-20 mushrooms – preferably Crimini or a meatier, larger mushroom
6 pieces of bacon – baked and crumbled (or you can fry it up if you prefer)
1/2 cup bread crumbs
1/2 cup parmesan cheese
1/2 onion or shallot (diced)
3 or 4 cloves of garlic (minced)
2 tablespoons butter
2 tablespoons olive oil
2 teaspoons italian herb seasoning
Parsley to taste, fresh or dried
Optional – blue cheese, crumbled
Preheat over to 375 degrees F
Remove stems and clean mushrooms
Saute onion/shallot in garlic, butter and 1/2 of the olive oil
When the onions are translucent, add parmesan cheese, bread crumbs and herbs
Stir for 15-30 seconds – transfer contents to mixing bowl. Add blue cheese (if using) and bacon. Stir until combined.
Scoop mixture into mushrooms – about 1 tsp in each (or more depending on size of mushroom)
Lightly drizzle olive oil over mushrooms.
Bake on baking sheet for 20-25 minutes until tops are golden brown.
Hope you enjoy this recipe. Thanks to my husband for his recipe and for making the mushrooms for the sake of this post (we gladly taste-tested them again for you).