Are you looking for a delicious and unique appetizer to bring to your next gathering? Look no further than bacon stuffed mushrooms! Whether it’s a potluck, dinner party, or just hanging out with friends, these bite-sized treats will be sure to tantalize the taste buds and wow your guests. Best of all – they’re super easy and quick to prepare. Take your traditional mushroom hors d’oeuvres up a notch by stuffing them with bacon packed full of flavor. Plus – who doesn’t love bacon?! With just the right balance of savory smokiness and tender mushrooms – these are guaranteed showstoppers that everyone will enjoy (without having spent hours in the kitchen!) Read on to learn how to make them!
Recipe
Makes 14
14 large white mushrooms
1 tbsp. olive oil + 1 tbsp. for brushing
½ tsp. salt plus + extra for sprinkling on mushroom caps
black pepper, to taste
7 slices bacon, diced
3 shallots, diced
4 cloves of garlic, thinly sliced
3 tbsp. walnuts, chopped
3 tbsp. sun-dried tomatoes, chopped
3 tbsp. parsley, chopped
For the parsley-lemon dressing:
4 tbsp. parsley, chopped
1 clove of garlic, diced
zest of half a lemon
½ tbsp. white wine vinegar
2 fl oz. olive oil
salt & pepper, to taste
How to Prepare
Preheat the oven to 350°F.
Place all the dressing ingredients in a food processor and blend until smooth. Set aside.
Separate the mushroom cups from the stems and set the stems aside.
Brush the mushroom caps on both sides with olive oil, sprinkle the insides with a little salt and pepper, and place them bottom up in a baking dish. Wipe the mushroom stems to remove any dirt and dice them finely.
Place a tablespoon of olive oil into a medium-sized pot over medium heat, add the bacon pieces and sauté for 3-4 minutes. Then add the shallots and continue to sauté until fragrant. Now add the sliced garlic and mushroom stems, and sauté until browned. Remove the pot from the heat and stir in the remaining ingredients.
Fill each mushroom cap with the bacon stuffing mixture and place into the oven to bake for 15-20 minutes, or until the mushrooms have browned.
Remove from the oven, drizzle the dressing over each mushroom and serve.
