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Samantha Denton

Creamy Bacon-Stuffed Mushrooms

creamy bacon-stuffed mushrooms.

Ingredients

  • 1 lb mushrooms (cremini or white)
  • 4–6 slices bacon
  • 1/2 onion, small, finely diced (small)
  • mushroom stems (reserved, finely chopped)
  • 2 cloves garlic (minced)
  • dry sherry (or white wine) (splash)
  • 4 oz cream cheese, softened
  • 1/4 cup Parmesan cheese, grated (plus more for topping)
  • lemon juice
  • thyme
  • pepper
  • salt

Method

  1. 1

    Gently remove the stems from the mushrooms and hollow out. Finely chop the stems and set them aside, they’re going to be part of the filling.

  2. 2

    In a skillet over medium heat, cook the bacon until crispy. Remove and set aside on a paper towel-lined plate. Leave a little of the bacon fat in the pan.

  3. 3

    Add the diced onion and chopped mushroom stems to the pan. Cook until softened, about 4–5 minutes. Deglaze the pan with a splash of sherry, scraping up all those good bits. the garlic and thyme, cook for another minute until fragrant. Remove from heat.

  4. 4

    Chop the cooked bacon and add it to a bowl along with the onion mixture, cream cheese, parmesan, and lemon juice. Season with salt and pepper and mix until well combined.

  5. 5

    Spoon the mixture generously into each mushroom cap. Top with freshly grated Parmesan.

  6. 6

    Bake at 375°F for 15–25 minutes, until the mushrooms are tender and the tops are golden.