Here’s another May birthday treat that we made, these stuffed mushrooms are so delicious! and are a definite repeat recipe. If you like mushrooms, you’ll have to give this a try!
These stuffed mushrooms are easy and quick to make, which earns them some extra brownie points. You’ll want to eat these the day you make them, I had a couple left over; day 2 they were okay, day 3 definitely not. The original recipe, which we got from genius kitchen uses normal sized mushrooms, which will make your stuffing go further. We opted for stuffing mushrooms, because apparently those are a thing. They’re slightly bigger, about two bites instead of one, just didn’t make as many. We used 2 packs of the stuffing mushrooms and some of them were overflowing (not that it’s a bad thing), the original recipe calls for 1lb of mushrooms. Just depends really on how many people you’re looking to feed.
What you need:
- 2 packs of stuffing mushroom ( or 1 lb of regular mushrooms)
- 3 finely chopped slices of bacon (you don’t need to precook them)
- 1/2 onion, finely chopped
- 1 clove garlic, finely chopped
- 1 cup mozzarella cheese, shredded
- 1/2 cup bread crumbs (ours had Italian season and parmesan cheese in them)
- 1/4 tsp oregano
- 1/4 tsp salt
What you do:
- Preheat oven to 375°
- Remove the stems from your mushrooms, and chop the stems in to small pieces
- In a frying pan, with a small amount of butter or oil, sauté your stems, bacon, garlic and onion
- Once your onions are soft drain any liquids and add in the remaining ingredients. Stir until combined
- Stuff your mushroom tops with the mixture and place on a baking sheet lined with tin foil.
- Feel free to sprinkle some more cheese on top
- Bake in the oven for 10 minutes and then serve
Thanks for stopping by again!
Do you have any easy delicious appetizer recipes we should try? Let us know!
We got this recipe from here