Stuffed Mushroom Caps

Stuffed Mushroom Caps

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!"

- xtarenx

Top-ranked recipe named "Stuffed Mushroom Caps"

4.7 avg, 37 review(s) 83% would make again

Ingredients

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

Original recipe makes 12 Servings

Servings  

Preparation

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.

Credits

Added on Award Medal
Verified by stevemur

photo by stevemur stevemur

My partner LOVED these! Has anyone tried this with a different cheese, I'm not a massive fan of Parmesan so that will be my experiment next time :) photo by kathrynhallsworth kathrynhallsworth

photo by pjgossett pjgossett

photo by mingopoppy mingopoppy

photo by Annieomega Annieomega

See 3 more photos
Calories Per Serving: 60 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Reviews for Stuffed Mushroom Caps All 37 reviews

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Great! And I don't even like mushrooms! I made this for the family and found myself throwing back a few.
RecipesRock 2 weeks ago
Awesome. Great for parties!
Roxy11temps 7 months ago
Easier to make than I expected. Good with veggie bacon.
LavenderWand 8 months ago
Followed the directions exactly and came out great! Very yummy and good appetizer.
betteLOL 9 months ago
jarelle 11 month ago
McGuire2687 11 month ago
Delicious! Make a whole tray just for yourself! I used original Ritz crackers for bread crumbs. Wonderful recipe!
Annieomega 1 year ago
I 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!
Cheryllff 1 year ago
DrHorrible 1 year ago
Really not what I was looking for.
Good2bme 1 year ago
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