Stuffed mushrooms are a comforting side dish that can also serve as a main dinner dish.
Adding chopped bacon works perfectly with the ingredients in this easy recipe. The butter and bacon flavoring combined result in delicious richness without being too heavy.
There are many variations of stuffed mushroom cap recipes, but this one is a classic with a bacon twist.
Try these other scrumptious bacon-inspired recipes:
What you’ll need:
- 1 Package of white mushroom caps
- 3 Tablespoons butter
- ¼ cup breadcrumbs
- 2 Tablespoons Panko breadcrumbs
- ½ teaspoon basil
- ½ teaspoon oregano
- ½ teaspoon salt
- ½ teaspoon pepper
- 3 slices cooked bacon, chopped into small bits
How to make it
First, preheat oven to 375 degrees. Choose as many large whole white mushrooms as will fit it your baking dish.
Wipe each mushroom with a damp paper towel or cloth. Remove stems. Chop stems and set aside. Line your baking dish with the mushroom caps, hole side up.
Melt 1 tablespoon of butter in a pan on medium high. Add chopped mushrooms and sauté until soft, approximately 3 to 4 minutes, then push the mushrooms to one side of fry pan.
Add 2 more tablespoons of butter to empty side of pan. Add 1/4 cup breadcrumbs, 2 tablespoons of Panko breadcrumbs and seasoning (basil, oregano, salt, pepper) to empty side. Mix with butter.
Combine stuffing with chopped mushroom stems. Remove from heat. Spoon mixture into mushrooms and tightly pack. Sprinkle the tops with remaining mixture and bacon bits.
Bake uncovered, about 35 minutes or until mushrooms are browned. Serve immediately.
Tips
To make stuffed mushrooms that are not soggy, avoid soaking them in water when you clean them. Mushrooms do require you wipe them off, but they can also absorb water. Secondly, bake your mushrooms at a higher temperature, such as 375 to 400 degrees. Finally, avoid adding ingredients to the stuffing that are high in water content, such as tomatoes.
You should wash mushrooms before making a stuffed mushroom recipe, but do not soak them in water. Otherwise, your mushrooms could get soggy. Instead, use a damp cloth or paper towel to wipe them off and remove any dirt.
Grill mushrooms for about 10 to 15 minutes, turning them two or three times. (For a stuffed mushroom recipe, you won’t flip them.) You’ll know when mushrooms are done on the grill when they are charred and tender.
You can definitely freeze stuffed mushrooms before you bake them, but they are not ideal for freezing after you bake them. When you baked mushrooms from the freezer, bake at 375 degrees for about 40 minutes.
Stuffed Mushrooms
Ingredients
- 1 package White Mushroom Caps
- 3 Tbl Butter
- ¼ cup Breadcrumbs
- 2 Tbl Panko crumbs
- ½ tsp Basil
- ½ tsp Oregano
- ½ tsp Salt
- ½ tsp Pepper
- 2 slices Cooked bacon, chopped
Instructions
- Preheat Oven to 375°.
- Choose the best mushrooms from the batch, enough to fill your baking dish.
- Wipe each mushroom with a damp paper towel or cloth.
- Remove the stems from each mushroom.
- Chop the stems into fine bits and set aside.
- Line your baking dish with mushroom caps, hole side up.
- Melt 1 Tablespoon butter in frying pan on medium high heat.
- Add chopped mushroom stems. Sauté until soft, about 3 to 4 minutes. Push aside in the pan.
- 2 Tablespoons butter to empty side of pan.
- When butter is melted, add classic bread crumbs, Panko bread crumbs, and herbs. Blend.
- In the pan, combine chopped mushroom stems with bread crumb mixture.
- With a spoon, pack stuffing into each mushroom cap. Top with the remaining mixture and bacon bits.
- Bake for about 35 minutes or until mushrooms are browned.
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