Bacon Stuffed Mushrooms
Feel free to double or triple this recipe and assemble up to 2 days before you plan to bake and serve.
Servings: 12 mushrooms
Ingredients
- 2 slices bacon diced small
- 12 large mushrooms 1 1/2 to 2-inches in diameter
- 1 1/2 tablespoons butter
- 1 green onion thinly sliced, plus more for garnish, optional
- 1 clove garlic minced
- 1/4 cup panko breadcrumbs
- 1/4 teaspoon dried thyme
- 2 tablespoons grated parmesan cheese
Instructions
- Preheat oven to 400˚F.
- Line a rimmed baking sheet with parchment paper.
- Remove stems from mushrooms and place mushrooms cavity side up in a single layer on prepared baking sheet. Finely chop enough mushroom stems to equal 1/2 cup.
- Cook diced bacon in a skillet over medium heat until crisp; transfer to paper towel to drain.
- Pour off all but 1 tablespoon of the bacon fat; add butter and stir until melted. Add chopped mushroom stems, garlic and green onions; cook and stir until tender, 1 to 2 minutes. Remove from heat and stir in bacon, breadcrumbs, thyme and parmesan cheese.
- Spoon filling into mushroom cavities. Bake 20-25 minutes or until mushrooms are tender and filling is golden on top and heated through. Garnish with sliced green onion if desired and serve.
Notes
- Double or even triple this recipe for a larger group.
Nutrition
Calories: 42kcal | Carbohydrates: 2g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 7mg | Sodium: 60mg | Potassium: 88mg | Fiber: 1g | Sugar: 1g | Vitamin A: 63IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg
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