Ready in 45 minutes
These Stuffed Mushroom Caps are 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!
"Awesome! Best recipe I have come across on big oven, can't say enough good things about these caps. Go heavy on the oil and use a little teaspoon to really carve out the base of the stem to maximize the amount of stuffing you can get inside.
Made once for myself and the lady was fantastic, tripled the recipe and put on the table for thanksgiving, not traditional but was a huge hit!
This is going on the favorite list for sure!"
2,864 people want to try | 3,985 have favorited
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.
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Roxy11temps 3 months agoAwesome. Great for parties!
LavenderWand 4 months agoEasier to make than I expected. Good with veggie bacon.
betteLOL 4 months agoFollowed the directions exactly and came out great! Very yummy and good appetizer.
jarelle 7 months ago
McGuire2687 7 months ago
Annieomega 9 months agoDelicious! Make a whole tray just for yourself! I used original Ritz crackers for bread crumbs. Wonderful recipe!
Cheryllff 10 months agoI didn't have breadcrumbs so i used quaker quick-cook oats instead. It came out super delicious!!! Thanks so much! Will definitely make them again!
DrHorrible 11 month ago
Good2bme 11 month agoReally not what I was looking for.
mingopoppy 11 month agoBrilliant recipe for New Year's Eve nibbles. I had some red pepper left over so I added some small pieces of that. The egg made the filling bind together really well and gave it some moisture. The resulting caps were very colourful and flavoursome - a great hit! Will definitely make again.
mjerominski 11 month ago
cmv013 1 year ago
Purpletigers 1 year agoThey are amazing. I have made them 2 times and are amazing every time.
sk8ergrl111 1 year agothis is soooo good!!!!!!!! i try to make this as much as i can......i dont eat pig so i dont put bacon it it. i put minced black olives and i little bit of balsamic vinager=)
ash57geske 1 year agoI loved these. I added canned crab meat to them instead of bacon and probably added more cheese. Delicious.
plkelly 1 year ago
katietackett 1 year ago
brandismommymd 1 year ago
culinaryart 1 year agoAll I can say is, thank you for posting! Even my sister-in-law who doesn't eat mushrooms couldn't help herself. Unfortunately, they were all gone before I could try one myself :( ....
Lisay71 1 year agoAt first, I didn't think I'd like these due to the dry texture of the filling, BUT as soon as I tasted...oh my! These were delicious! I wouldn't change a thing! Thanks so much for posting!!