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!
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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|Serving Size: 1 Serving (36g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 33 (55%)|
|Amt Per Serving||% DV|
|Total Fat 3.6g||5 %|
|Saturated Fat 1.1g||6 %|
|Monounsaturated Fat 1.6g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 19.6mg||6 %|
|Sodium 95.6mg||3 %|
|Potassium 94.3mg||2 %|
|Total Carbohydrate 4.4g||1 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 3.9g|
|Protein 2.7g||4 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 60
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