Whenever I think of winter or holiday appetizers, mushrooms always come to mind. Truly, you can find mushrooms throughout all four seasons, but there’s something about them that totally fits with late fall and early winter (probably that comforting umami flavour). My mom has been making this stuffed mushroom recipe for as long as I can remember, and every body loves them. Serve these at your next holiday party and everyone will be raving!
Prep Time: 5 minutes | Cook Time: 25 minutes | Total Time: 30 minutes
- 12 medium-sized crimini mushrooms
- 2 slices of bacon
- 1/2 teaspoon pepper
- 1/2 teaspoon fresh sage, chopped
- 1/2 teaspoon fresh oregano, chopped
- 1 teaspoon grated Parmesan cheese
- 2-3 teaspoons panko breadcrumbs
- 1 teaspoon olive oil
Preheat oven to 350 degrees F. Begin by using a damp paper towel to remove any excess dirt from the mushrooms. Remove the mushrooms stems by gently pulling them out and chop them finely. Chop the bacon into similar sized pieces.
Heat a frying pan over medium-high heat. Add the mushrooms, bacon, and pepper and fry until the mushrooms are soft and bacon is cooked, about 4-5 minutes. Remove from heat and stir in the chopped sage, oregano, Parmesan, and olive oil. Leave the mixture to cool slightly.
Place the mushroom caps on a parchment lined baking sheet. Spoon in approximately 1 teaspoon of the breadcrumb mixture into the mushroom cap. Repeat for all the remaining mushrooms.
Place in the oven and cook for 20-22 minutes or until the mushrooms have softened and the breadcrumbs are crisp. Let cool slightly and serve.