Saturday, April 9, 2011

Stuffed Mushrooms

12 extra large white mushrooms (or 24 small)
1/4 c. diced tomatoes (optional)
1/4 c. diced artichoke hearts (optional)
1/4 c. onion, diced (I used green)
couple Tbsp. fresh herbs, chopped (I used parsley, thyme, and oregano), some reserved for garnish
2-4 cloves garlic, minced
3 slices bacon
dash Worcestershire sauce
1/4 c. freshly grated parmesan
3-4 oz cream cheese
1/4 c. bread crumbs
salt and pepper
2 Tbsp. olive oil or butter for frying

1. Grease baking dish. Rinse and dry mushrooms.  Remove stems and chop enough for about 1 c. Place caps on baking dish.
2. Heat olive oil in frying pan, add mushrooms and onions and cook over medium-high heat for 2-3 minutes, add garlic and cook for additional 1 minute, until mushrooms and onions are tender and slightly browned. Remove from heat and add cream cheese, tomatoes, artichokes, herbs, bacon, parmesan, W. sauce, and salt and pepper to taste. mix until combined.
3. Fill mushroom caps, press into breadcrumbs. Bake at 350 25-40 minutes, depending on the mushroom size (mine were big guys so they took almost 40 minutes). Remove from oven and sprinkle with reserved herbs.

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