Mouth-Watering Stuffed Mushrooms Caps

Stuffed with smoky pancetta and creamy goat cheese, these mushrooms are a party mainstay.

MOUTHWATERING STUFFED MUSHROOMS — MUSHROOMS ARE FILLED WITH A SAVORY MIXTURE OF CREAM CHEESE AND BACON, THEN BAKED UNTIL PIPING HOT IN THIS CLASSIC APPETIZER EVEN MUSHROOM HATERS WILL DEVOUR.

Truthfully, I’m not a huge fan of mushrooms, but I love these Mouthwatering Stuffed Mushrooms! And when I say I love the, I mean, a lot!

Mushroom caps stuffed with bacon and cream cheese, my friends! How could they not be fabulous? I like to serve them as an appetizer to Thanksgiving dinner and they are always a huge hit.

I COULD NOT BELIEVE HOW DELICIOUS THESE ARE! I MADE THEM FOR COMPANY AND THE TRAY EMPTIED QUICKLY. I WOULD HIGHLY RECOMMEND THESE. ~ JESSICA

A lot of stuffed mushrooms recipes have you chop up the mushroom stems and add them to the filling. And not being a huge fan of mushrooms, that has never appealed to me.

I think that’s the reason I love these stuffed mushrooms so much. The mushroom flavor isn’t over-powering. So don’t be surprised to see people who don’t like mushrooms gobbling up this savory little appetizers.

The filling for these mushrooms can be made several days ahead of time and stored in the refrigerator. It can even be made ahead and frozen. Just be sure to bring it back to room temperature before stuffing the mushrooms.

The filling holds it shape pretty well during cooking, so don’t be afraid to generously stuff those mushrooms caps. I usually fill the caps, and then add another generous spoonful of filling on top of that.

I MADE THESE FOR CHRISTMAS EVE DINNER TO GO WITH CHILLED DUNGENESS CRAB. THEY WERE A PERFECT ADDITION! EVERYONE LIKED THEM, INCLUDING THE PICKY ONES. ~ MICHELLE

Just don’t forget to dip the tops in breadcrumbs once they’re stuffed. It really helps hold everything together and keep the filling in the mushrooms.

To Make this Recipe You’Il Need the following ingredients:

Ingredients

50 mushrooms, (2 lb/1 kg)
2 tbsp (25 mL) vegetable oil
4 oz (113 g) pancetta or bacon, finely diced
1/3 cup (75 mL) finely chopped sweet red peppers
1/4 cup (50 mL) finely diced red onions
2 cloves garlic, minced
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) pepper
1/2 cup (125 mL) goat cheese
1/2 cup (125 mL) shredded old cheddar cheese
2 tbsp (25 mL) chopped fresh parsley

Preparation

Remove stems from mushrooms; finely chop. Set aside. Place mushroom caps, hollow side down, on parchment paper-lined or greased rimmed baking sheet. Brush with oil. Bake in 400°F (200°C) oven until slightly softened, about 8 minutes. Let cool; drain off liquid. Place, hollow side up, on clean foil-lined rimmed baking sheet.In nonstick skillet, cook pancetta over medium heat until crisp, about 5 minutes. Drain off fat. Add red pepper, onion, garlic, chopped mushroom stems, salt and pepper to skillet; cook, stirring, until onion is softened, about 4 minutes. Let cool.In bowl, stir goat cheese with Cheddar cheese; stir in pancetta mixture. Spoon heaping tablespoonful (15 mL) into each mushroom cap. (Make-ahead: Freeze on baking sheet until firm. Layer between waxed paper in airtight container and freeze for up to 2 weeks. Bake from frozen, increasing baking time by 5 minutes.)

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Bake on baking sheet in 375°F (190°C) oven until golden, about 12 minutes. Sprinkle with parsley.

Servings: 50

Nutritional Info

approx. per serving

  • cal31
  • pro1 g
  • total fat3 g
  • sat. fat1 g
  • carb1 g
  • fibretrace
  • chol4 mg
  • sodium56 mg
  • %RDI
  • calcium1%
  • iron2%
  • vit A2%
  • vit C3%
  • folate1%

Source: letsdishrecipes.com

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