I recently read somewhere that cooking burns 180 calories in an hour. So, cook up a storm and eat yourself silly. That’s my philosophy anyway!
The girls came over last night to teach this lifelong ponytail-wearing girl how to style my hair for the Bertolli Fashion Week event. In return for their hard work, I shared some of Thursday’s ‘Funny Bone’ cupcakes and one of my favorite little hors d’oeuvres, stuffed mushrooms.
Stuffed mushrooms are one of the first hors d’oeuvres I learned how to make as a youngster. I remember begging my mother for the opportunity to make the mushrooms for family gatherings. And boy did I beam with pride when they were served! There’s just something about that kind of positive recognition that is so encouraging. Those experiences are a large part of the reason I enjoy cooking as much as I do. It’s so much more than just the food.
My recipe is an adaptation of the recipe I made as a child. I’m not sure where the original recipe came from. It was just something my mom made. My husband is anti-mushroom, so I haven’t made stuffed mushrooms for years. I don’t remember the exact proportions and I’m not even sure I remember all of the ingredients. Had I the foresight, I might have called home to get the recipe, but I remember the taste, so we’ll figure it out.
The original recipe does not call for bacon, but since I have a bowl of cooked, crumbled bacon, leftover from my Baked Potato Soup, I’m throwing some in. Everything’s better with bacon, right?? If you’d rather keep it a vegetarian dish, just omit the bacon. They will still be delicious!
The stuffed mushrooms can be prepared fully ahead of time, up to the baking step, which makes this a great option for entertaining or potluck parties. Simply prepare the stuffed mushrooms, refrigerate, and bake before serving!
Bacon Stuffed Mushrooms
- 1 1/2 pounds large Mushrooms (about 20 large mushrooms)
- 1/2 cup Sour Cream
- 1/2 small Onion, finely diced
- 1 tsp Garlic, minced
- 1/4 cup Bread Crumbs
- 1/2 cup Bacon, cooked and crumbled
- Leaves from 1-2 sprigs fresh Parsley, chopped
- 4 Tbsp Butter, melted
- 1/2 tsp salt
- Black Pepper
- 1/8 cup Parmesan Cheese
Preheat oven to 375 degrees. Clean mushrooms with a damp cloth and carefully remove the stems. Place the mushroom caps in a single layer in a baking dish. Finely chop the mushrooms stems and place them in a bowl. Add the sour cream, diced onion, garlic, bread crumbs, parsley, and half of the melted butter. Mix to combine. Taste and season, as desired, with salt and pepper. Generously stuff the mushrooms caps with the mixture. Drizzle a few drops of the remaining melted butter onto each mushroom. Sprinkle with parmesan cheese and paprika. Bake for 30-35 minutes until lightly browned and tender.