Stuffed Mushroom Caps

12 Servings
100% would make this recipe for Stuffed Mushroom Caps again.

Great for entertaining. Can be made in advance, up to the final step. Assemble the mushrooms and either freeze or refrigerate. Bring to room temperature before continuing. A slightly salty flavor, with the bacon plus the parmesan -- but delicious!

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Stuffed Mushroom Caps Ingredients

12 medium mushroom caps	2 spring onions finely chopped
2 tablespoons olive oil	1/4 cup grated parmesan cheese
2 slices bacon finely chopped	2 tablespoons chopped parsley
1/2 cup fresh breadcrumbs	1 egg, lightly beaten
1 clove garlic crushed

Instructions for Stuffed Mushroom Caps

Preheat oven to a hot 420F. Line a cookie sheet with foil. Grease the foil with olive oil or shortening.

Remove mushroom stalks from the caps; use a food processor to chop finely. Arrange caps on tray; flip over and brush with olive oil.

Heat oil in frying pan, add bacon. Cook over medium heat for 3 minutes, stirring occasionally. Add chopped mushroom stems. Cook over high heat for 2 minutes. Remove pan from heat. Transfer the mixture to a medium bowl. Add breadcrumbs, garlic, onion, cheese,parsley and egg; using wooden spoon, stir until combined. Divide bacon and mushroom mix evenly into 10 portions. Press mix into each cap.
Bake for 12 minutes or until lightly golden.

Main Ingredient: MushroomsCuisine: American