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.
Wow, those sound good. Yet another thing I want to try and make!
Talk about being in luck – I have a punnet of mushrooms in the fridge, now just waiting to be turned into these super tasty morsels, plus there is ALWAYS bacon in the freezer – perfect!
Thanks for a great childhood recipe.
PS. Hope to see some pics of your trip.
Yes, I’ll definitely be taking and posting lots of pics!! Enjoy the mushrooms! I wish I had leftovers.
My husband would LOVE these! Bacon and mushrooms are two of his all-time favorites. Holding onto this recipe to make as a surprise 🙂 Thanks!
You’re welcome! Thanks for your comments!
It’s fun to think about how much childhood cooking experiences influence our adult kitchen adventures. Your stuffed mushrooms look delicious and prepare-ahead recipes are always handy for entertaining. Thanks for sharing.
The look delicious. The perfect appetizer.
FANTASTIC! What a great little appetizer!
I love mushrooms and I love bacon, and I REALLY love appetizers so I can almost guarantee that I would love these.
These sound delish! My Dad makes a stuffed mushroom with pork sausage and I love them. I need to try yours also. YUM!
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