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!
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.
Annieomega 5m agoFinally found this!! I made about 3 dozen years ago, and my friends still talk about them. THIS recipe is perfection.
RecipesRock 2y agoGreat! And I don't even like mushrooms! I made this for the family and found myself throwing back a few.
Roxy11temps 2y agoAwesome. Great for parties!
LavenderWand 2y agoEasier to make than I expected. Good with veggie bacon.
betteLOL 2y agoFollowed the directions exactly and came out great! Very yummy and good appetizer.
jarelle 2y ago
McGuire2687 3y ago
Annieomega 3y agoDelicious! Make a whole tray just for yourself! I used original Ritz crackers for bread crumbs. Wonderful recipe!
Cheryllff 3y 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 3y ago