Smoked Gouda and Bacon Stuffed Mushrooms
User Reviews
5
Smoked Gouda and Bacon Stuffed Mushrooms
Description
This recipe uses whole white or brown mushrooms with their stems removed and centers scooped out to create space for filling. The stuffing combines smoked Gouda and mozzarella cheese with sautéed bacon and onion cooked until browned and fragrant, then cooled and mixed into the cheese. A portion of the cheese mixture fills each mushroom and the rest tops them for a gratin-like finish.
The mushrooms bake at a high temperature (400˚F) for a short time to soften and release moisture without becoming soggy, while melting the cheese to a bubbly, slightly browned topping. The texture balances tender mushroom with melted, creamy cheese and crispy bacon bits throughout. These stuffed mushrooms serve well as finger food for gatherings or a flavorful side dish.
Ingredients
- 1 lb white mushrooms or brown mushrooms
- 6-8 oz Bacon chopped
- 1 onion chopped, small/medium
- 2 cups smoked Gouda cheese 1/3 lb; finely grated
- 1 cup mozzarella cheese finely grated
Instructions
Preheat the Oven to 400˚F.
- Wipe the mushrooms with a barely damp paper towel. DO NOT WASH MUSHROOMS!!
- Remove the stems from mushrooms and scrape out the centers with either a melon baller or a measuring teaspoon.
- Mix the two cheeses together. Set 1/4 of the cheese aside.
- Saute chopped bacon with chopped onion 5-7 minutes on medium high heat until bacon is cooked through and browned. Stir frequently so you don't burn your onions. Transfer the bacon and onion mix to a bowl.
- Once the bacon is cooled to room temperature, mix it into the larger portion of cheese.
- Place a heaping tablespoon into each mushroom so it's plump and full, than top each mushroom with with extra cheese.
- Bake at 400˚F for 8 minutes or until they are soft to the squeeze and just starting to look a little juicy. Don't overcook them or they will get soggy.
YUMM!!
User Reviews
Overall Rating
5
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