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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 12 |
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The stuffing in this recipe is out of this world. It's flavored with bacon, onion, cayenne, garlic, etc. YUMMY! I always double the recipe because they go so fast. This was originally based on a recipe in Southern Living, and with the dash of cayenne it's truly a Southern recipe. Ingredients:
12 large white mushrooms, stems removed and chopped |
1 tablespoon olive oil |
3 tablespoons butter |
1/2 onion, finely chopped |
1 garlic clove, finely chopped |
2 slices bacon, cooked, drained and crumbled |
2 tablespoons chopped fresh parsley |
1 1/2 cups plain breadcrumbs |
1 dash cayenne |
salt and pepper |
Directions:
1. Preheat oven to 375.
2. Clean mushroom caps.
3. In a large skillet heat oil and 1 tbsp butter over medium heat.
4. Add onions and cook for 1 minute.
5. Stir in chopped mushroom stems and cook until soft, about 2 minutes.
6. Stir in the garlic, bacon and fresh parsley.
7. Toss to coat and cook for another minute.
8. Remove from heat and add breadcrumbs, a half cup at a time.
9. Add just enough breadcrumbs so that mixture remains moist.
10. Season mixture with cayenne, salt and pepper.
11. When mixture is cool enough to handle, stuff the caps.
12. Place the stuffed caps in a baking dish and drizzle with 2 tbsp of melted butter.
13. Bake for 12- 15 minutes, or until heated through.
14. Serve immediately.
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