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Bacon and Cheddar Stuffed Mushrooms

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Ingredients

  • 12 large mushrooms, stems removed and reserved
  • 6 slices of bacon, cooked and crumbled
  • 1/2 cup shredded cheddar cheese
  • 2 tablespoons of breadcrumbs
  • 2 tablespoons of chopped fresh parsley
  • 2 cloves of garlic, minced
  • 2 tablespoons of olive oil
  • Salt and pepper to taste

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Bacon and Cheddar Stuffed Mushrooms

Created by: Howcan Team

Ingredients

  • 12 large mushrooms, stems removed and reserved
  • 6 slices of bacon, cooked and crumbled
  • 1/2 cup shredded cheddar cheese
  • 2 tablespoons of breadcrumbs
  • 2 tablespoons of chopped fresh parsley
  • 2 cloves of garlic, minced
  • 2 tablespoons of olive oil
  • Salt and pepper to taste

Instructions

  • Preheat the oven to 375°F (190°C).
  • Chop the mushroom stems finely.
  • In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped mushroom stems and garlic, and sauté until softened, about 3 minutes.
  • In a bowl, combine the sautéed mushroom stems and garlic with the crumbled bacon, cheddar cheese, breadcrumbs, and chopped parsley. Season with salt and pepper to taste.
  • Brush the mushroom caps with the remaining olive oil and place them on a baking sheet, cap side down.
  • Spoon the bacon and cheddar mixture into the mushroom caps, pressing gently to pack the filling in.
  • Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the filling is golden and bubbly.
  • Serve hot and enjoy!
Appetizer
American

Bacon and cheddar stuffed mushrooms have a rich history dating back to the 20th century. This delectable dish is believed to have originated in the United States, where it quickly gained popularity for its irresistible combination of savory flavors. Renowned chefs across the country have put their own unique spin on this classic appetizer, with variations ranging from the use of different types of bacon to the incorporation of artisanal cheddar cheeses. Today, the best versions of this dish can be found in upscale gastropubs and farm-to-table restaurants, where fresh, locally sourced ingredients are used to create an unforgettable culinary experience. The key to perfecting this dish lies in achieving a harmonious balance between the smoky, salty notes of the bacon and the creamy richness of the cheddar, all enveloped within the tender, earthy mushroom caps. Whether served as an elegant starter or a crowd-pleasing party snack, bacon and cheddar stuffed mushrooms continue to captivate food enthusiasts with their indulgent, umami-packed allure.

40 min

|

12

|

180 calories

Instructions

  • Preheat the oven to 375°F (190°C).
  • Chop the mushroom stems finely.
  • In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped mushroom stems and garlic, and sauté until softened, about 3 minutes.
  • In a bowl, combine the sautéed mushroom stems and garlic with the crumbled bacon, cheddar cheese, breadcrumbs, and chopped parsley. Season with salt and pepper to taste.
  • Brush the mushroom caps with the remaining olive oil and place them on a baking sheet, cap side down.
  • Spoon the bacon and cheddar mixture into the mushroom caps, pressing gently to pack the filling in.
  • Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the filling is golden and bubbly.
  • Serve hot and enjoy!
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