How To Make Gouda and Bacon Stuffed Mushrooms
These crowd-pleaser stuffed mushrooms comes with a cheesy filling that’s cooked in bacon grease for extra meaty flavor! Whip these up in under one hour.
Serves:
Ingredients
- 1lbwhite button mushrooms,thoroughly cleaned
- 8bacon strips,not thick cut
- ½yellow onion,diced
- 8ozgouda cheese,grated
- ½cupbread crumbs
- ½tspdried thyme
Instructions
-
Preheat the oven to 400 degrees F.
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Use a small paring knife to cut the stems out of each mushroom. Make a good-sized divot in the mushrooms, and make sure to leave enough mushroom around the edges to hold the filling. Finely dice the stems and cored bits.
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Add the bacon to a medium or large skillet over medium heat.
-
Cook for about 6 to 7 minutes until bacon is browned and crispy. Remove the cooked bacon, leaving the grease, and chop into tiny bits.
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Add the chopped mushroom cores, diced onions, and thyme to the skillet with the reserved bacon grease. Sauté the filling over medium heat for about 5 minutes until the onions are soft.
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Remove from heat and stir in breadcrumbs and chopped bacon. Let cool.
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After the mixture has cooled slightly, stir in the grated gouda cheese.
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Line up the cored mushrooms in a baking dish that has been lightly oiled to prevent sticking. Spoon about 2 heaping tablespoons of the filling into each mushroom, piling it high and packing it in.
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Bake the stuffed mushrooms for 20 minutes. Let cool slightly before serving.
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Serve and enjoy!
Recipe Notes
- Stuffed mushrooms can be made completely in advance and reheated in a 350-degree F oven until warmed through.
- They keep fine in the fridge for up to 3 days.
Nutrition
- Calories:Â 132.14kcal
- Fat:Â 9.93g
- Saturated Fat:Â 4.48g
- Trans Fat:Â 0.02g
- Monounsaturated Fat:Â 3.66g
- Polyunsaturated Fat:Â 1.14g
- Carbohydrates:Â 4.24g
- Fiber:Â 0.51g
- Sugar:Â 1.40g
- Protein:Â 6.74g
- Cholesterol:Â 25.73mg
- Sodium:Â 238.38mg
- Calcium:Â 108.46mg
- Potassium:Â 148.59mg
- Iron:Â 0.45mg
- Vitamin A: 25.04µg
- Vitamin C:Â 0.90mg
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