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Bacon Stuffed Mushrooms
Bacon Stuffed Mushrooms
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Baked mushroom caps filled with creamy bacon and olives, the perfect indulgent appetizer for any occasion.
Ingredients:
  • 4 slices bacon
  • 2 (12 ounce) packages fresh white mushrooms
  • 3 tablespoons butter, melted
  • 6 pitted black olives, finely chopped
  • 0.25 cup finely chopped green onion
  • 1 teaspoon oil-packed minced garlic
  • 0.25 teaspoon ground black pepper
  • 1 pinch cayenne pepper
  • 1 tablespoon all-purpose flour
  • 0.25 cup milk
  • 4 slices Swiss-flavored American cheese, chopped
  • 3 tablespoons grated Parmesan cheese
Instructions:
  • Preheat your oven to a toasty 375 degrees F (190 degrees C).
  • In a large skillet over medium-high heat, cook the bacon until evenly browned; this should take about 10 minutes. Once done, transfer the bacon slices to paper towels to absorb excess grease, and crumble the bacon once it has cooled.
  • Separate mushroom stems and set aside. Arrange mushrooms on a baking sheet, hollow side up, then generously brush the insides with melted butter.
  • Finely chop mushroom stems. Cook them along with black olives, green onion, and crumbled bacon in the bacon drippings over medium heat until the mushroom stems release their liquid, approximately 5 minutes. Then, add garlic, salt, black pepper, and cayenne pepper, stirring to coat evenly.
  • Tilt the skillet to move the vegetable-bacon mixture to one side, letting the bacon drippings collect on the other side. Whisk in flour until smooth, then gradually add milk to make smooth gravy. Combine vegetable-bacon mixture with the gravy. Stir in American and Parmesan cheese until melted, around 5 minutes. Fill mushroom caps with the mixture.
  • Bake the mushrooms in the preheated oven until tender and lightly browned, approximately 20 minutes. Then, transfer to a platter and let cool for 2 minutes before serving.

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