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Bacon and Parmesan Stuffed Mushrooms
Bacon and Parmesan Stuffed Mushrooms - beautiful cremini mushrooms are stuffed with crispy, salty and delicious bacon and Parmesan cheese then roasted to perfection.
- 1/2 cup Parmesan cheese
- 6 slices bacon fried and chopped
- 2 tbsp fresh parsley chopped
- 1/4 tsp salt or to taste
- 1/4 tsp pepper or to taste
- 2 tbsp olive oil
- 1 lb large cremini mushrooms cleaned, stems removed
Preheat oven to 400 F degrees.
In a medium bowl add the Parmesan cheese, bacon, parsley and salt and pepper to taste. I usually don't add any salt because I find the Parmesan cheese and bacon provides enough saltiness, but I do add about 1/2 tsp of black pepper. Stir everything together and set aside.
In a large oven safe skillet, add the olive oil and heat it over medium heat. Add the mushrooms and cook on both sides for about 2 or 3 minutes per side, just until the mushrooms start to brown a bit.
Add about 1 tbsp of the bacon/cheese mixture to each mushroom, you should have enough to fill all the mushrooms.
Place the mushrooms in the oven and bake for 5 minutes or until the cheese has melted.
To make these ahead for a party, do everything up until step 4, and refrigerate until ready for baking. 5 or 10 minutes before serving, place the mushrooms in the oven and roast them for 5 minutes.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Calories: 274kcal | Carbohydrates: 5g | Protein: 11g | Fat: 23g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 572mg | Potassium: 595mg | Sugar: 2g | Vitamin A: 260IU | Vitamin C: 2.6mg | Calcium: 171mg | Iron: 0.8mg