Saturday, June 4, 2011

Stuffed Mushrooms

I like my stuffed mushrooms big enough to eat with a fork! I use extra large white mushrooms - easier to stuff.

2-3 strips bacon, sliced into small pieces and browned
9-12 large/XL mushrooms
olive oil
1 onion, peeled and finely chopped
4 garlic cloves, minced
1/2 cup white wine
1 cup seasoned bread crumbs
1/2+ cup mozzarella or parmesan cheese

Preheat your oven to 350 and grease a large cookie sheet.
Remove stems from mushrooms and set aside. Using a melon baller or small spoon, carefully remove as much of the insides of the mushrooms as you can and place the caps, hollow side up, on the cookie sheet. Finely chop all the stems and innards.
In a large pan, heat some olive oil over medium-low heat and saute onion and garlic until tender and almost translucent. Add the mushroom innards, raise heat to medium and cook about 5 minutes. Stir in the wine and continue cooking until most of the liquid has evaporated. Remove from heat, add bread crumbs and bacon. Season with parsley, salt and pepper.
When it's mostly cooled, mix in 1/2 cup cheese. Spoon mix into mushroom caps and top with a small dollop of butter.
Bake until caps are soft and wrinkly. 2 minutes before done sprinkle tops with additional cheese.
Great with Ranch Dressing! And for creamier stuffed mushrooms, add a small amount of cream cheese to the bottom of the caps before you fill them up!

**Allergy-free substitutions
Butter - smart balance or bacon fat
Cheese - omit (they still taste awesome with out!)
Cream cheese - Tofutti better than cream cheese
Bread crumbs - Ener-G bread crumbs or make your own by combining rice crispies, pepper, onion powder and italian seasoning in a food processor
Garlic - omit

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