Bacon and Cheese Stuffed Mushroom Caps
If you’re a fan of bacon, you will love this recipe! These bacon and cheese stuffed mushroom caps pack a flavor punch, and are easy to make. They can be served as a starter, and prepared the day before. Thick- cut, good quality bacon yields the best result.
Preheat oven to 350 degrees
20 medium sized button mushrooms
1 cup of cooked, chopped bacon
1 cup cream cheese
¼ cup parmesan cheese
¼ cup shredded mozzarella cheese
1 cup Italian style panko bread crumbs
1 tablespoon hot sauce
2 tablespoons mayonnaise
2 tablespoons chopped chives
1 teaspoon fresh cracked black pepper
½ teaspoon salt
With a dry cloth, clean the mushrooms of any debris or dirt. Remove the center stem. Make a small slice off the bottom of the mushroom so that it can sit flat.
In a mixing bowl, combine all of the above ingredients and mix until thoroughly incorporated.
With a metal tablespoon, liberally fill each of the mushroom caps with the bacon mixture.
Set the stuffed mushroom caps on a greased, lined cookie sheet.
Bake at 350 degrees for 10-12 minutes, until the mushroom is cooked and the top becomes brown.
Chef Chuck Kerber