Description
The melted cheese and bacon make these irresistible! These mushrooms are simple and delicious! Add some of your diced favorites! Omit bacon for vegetarian version.
Ingredients
- 4 slices bacon
- 2 (12 ounce) packages fresh white mushrooms
- 3 tablespoons butter, melted
- 6 pitted black olives, finely chopped
- ¼ cup finely chopped green onion
- 1 teaspoon oil-packed minced garlic
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 pinch cayenne pepper
- 1 tablespoon all-purpose flour
- ¼ cup milk
- 4 slices Swiss-flavored American cheese, chopped
- 3 tablespoons grated Parmesan cheese
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- Place bacon in a large skillet and cook over medium-high heat
- turning occasionally
- until evenly browned
- about 10 minutes. Transfer bacon slices to paper towels
- reserving bacon drippings in the skillet. Crumble bacon when cooled.
- Remove stems from mushrooms and set stems aside. Place mushrooms
- hollow sides up
- on a baking sheet; brush the insides with melted butter.
- Chop mushroom stems; cook and stir chopped stems
- black olives
- green onion
- and crumbled bacon in the bacon drippings over medium heat until mushroom stems release their liquid
- about 5 minutes. Add garlic
- salt
- black pepper
- and cayenne pepper; stir to coat.
- Tilt the skillet slightly; move vegetable-bacon mixture to one side
- allowing the bacon drippings to pool to the other side. Whisk flour into bacon drippings until smooth and paste-like; slowly stir in milk until gravy is smooth. Mix vegetable-bacon mixture into the gravy. Add American cheese and Parmesan cheese; cook and stir until cheeses melt
- about 5 minutes. Spoon filling into mushroom caps.
- Bake in the preheated oven until mushrooms are tender and filling is lightly browned
- about 20 minutes. Remove mushrooms from baking sheet and cool on platter for 2 minutes before serving.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Servings: 6