A delicious appetizer or a light dinner is the stuffed mushrooms with cheese and bacon, a flavour bomb that will please everyone. I will bring the stuffed mushrooms to another level, using, in addition to smoked bacon, a combination of cheeses that will surely delight you.
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Stuffed mushrooms are a recipe loved and often cooked around the world. They can be served hot and cold, some even uncooked, but their filling depends only on everyone’s imagination. So I did, I put my imagination to work, and I managed to make some stuffed mushrooms in the oven, which was an unexpected success in my family.
I first propose to show you what ingredients I used in this recipe.
Ingredients
First, I would like to say that for the filling, these were the ingredients I found in the fridge; this is an idea that you can vary the recipe as you wish.
I used 650 g of Portobello mushrooms, and you can also use white mushrooms but look for bigger mushrooms with an open hat so you can fill them more easily.
First of all, I will put 85 g of smoked bacon (or pancetta) and an onion that I will chop and fry in a little extra virgin olive oil.
And the second row of filling will consist of a mix of cheeses, namely 100 g of sheep cheese, 100 g of goat cheese and 200 g of cream cheese, which I will mix in the form of a cream.
On top, I will put 50 g of grated Padano Grana, which will melt nicely and acquire a golden colour and give a special taste to the dish.
How to Make the Stuffed Mushrooms With Cheese and Bacon?
You will see that the recipe is not very complicated; I will first prepare the ingredients, then fill the mushrooms and bake them in the oven.
Preparing the Ingredients
We prepare the mushrooms we, clean with a dust brush or traces of earth, and we just cut the stem without cleaning the skin. If you do not like mushrooms this way, you can remove the outer skin, which is very easy to do by hand.
It is preferable not to wash them with water because they have the property to absorb water very quickly, and during baking, they will not remain firm but will soften.
I continue with the ingredients we will cook beforehand, the onion and smoked bacon. After peeling the onion, chop it as small as possible.
Heat two tablespoons of extra virgin olive oil in a frying pan and fry the chopped onion. After a minute, add the finely chopped smoked bacon.
Fry them together for a few minutes on low heat until the onion softens and the bacon melts from the fat and takes on a little colour, then put the pan aside.
Let’s prepare the cheeses now; for this, I will grate the goat cheese in a bowl, over which I will add the sheep cheese, which, because it has a creamy consistency, I will crush it.
Over these, I added cream cheese and a good tablespoon of chopped parsley, I had frozen, but you can put fresh parsley. The combination of cheeses remains at the discretion of each, and different combinations can be used; I chose these three kinds of cheese sheep, goat and cow.
With the ingredients ready, we can start making the stuffed mushrooms with cheese and bacon.
How Am I Stuffing the Mushrooms?
I chose a more spacious oven tray in which I placed and arranged the mushrooms to fit as many as possible. With the help of a spoon, I divided the onion and the fried bacon in each mushroom little by little to reach everything. Try not to put too much oil in the pan because the mushrooms will absorb it, and we don’t want that.
Also, with the help of a spoon, we add this filling from the cheese mix, which has a creamy consistency and can be arranged nicely on mushrooms.
Put the tray in the preheated oven at 180 degrees for twenty minutes, during which time the cheese mixture will melt in the mushrooms, and all the flavours will mix pleasantly. After that, take the tray out of the oven and add the last element of the filling, grated Grana Padano, overall the mushrooms on top.
Put the tray back in the oven for another 15 minutes until the Grana Padano melts and takes on a copper colour. If you don’t have Grana Padano, you can replace it with Parmesan or any matured cheese.
And that’s it! This was my stuffed mushrooms with cheese and bacon, which we will serve quickly because we got hungry due to the aromas in the air.
Serving the Mushrooms
I recommend serving it immediately, while they are still hot, as an appetizer or a side dish, or with an arugula salad and a little fresh bread. It can be kept in the fridge until the next day and can be reheated in the microwave, and they will be just as tasty.
If you liked the stuffed mushrooms with cheese and bacon recipe and you like mushrooms in general, I recommend you try the following recipes:
- Pork Shoulders Stew With Mushrooms and Sour Cream
- Pasta With Pork Mince, Mushrooms and Double Cream
- Chicken Stew With Mushrooms and Sour Cream
- Best Creamy Mushroom Pasta Recipe
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Stuffed Mushrooms With Cheese And Bacon
Ingredients Â
- 650 g Portobello mushrooms 12 pieces
- 100 g sheep cheese Fontina
- 100 g goat cheese grated
- 200 g cream cheese crumbled
- 50 g Grana Padano grated
- 1 piece onion medium-size, chopped
- 85 g smoked bacon or pancetta
- 1 tbsp parsley chopped
- 1 tsp ground pepper freshly ground
- 2 tbsp olive oil extra virgin
InstructionsÂ
Preparing
- Prepare the mushrooms cleaning with a brush the dust or traces of earth and just cut the stem, without cleaning the skin. After peeling the onion, chop it as small as possible.
- Heat two tablespoons of extra virgin olive oil in a frying pan and fry the chopped onion. After a minute, add the finely chopped smoked bacon. Fry them together for a few minutes on low heat until the onion softens and the bacon will melt from the fat and will take on a little colour, then put the pan aside.
- Grate the goat cheese in a bowl, over which I will add the sheep cheese, which because it has a creamy consistency I will crush it. Over these I added cream cheese and a good tablespoon of chopped parsley after which I mixed them well to obtain a homogeneous cream.
Stuffing & Baking
- I chose a more spacious oven tray in which I placed and arranged the mushrooms, to fit as many as possible. With the help of a spoon, I divided the onion and the fried bacon in each mushroom little by little to reach everything.
- Also with the help of a spoon, we add over this filling from the cheese mix which has a creamy consistency and can be arranged nicely on mushrooms.
- Put the tray in the preheated oven at 180 degrees for twenty minutes. After that, take the tray out of the oven and add the last element of the filling, grated Grana Padano, overall the mushrooms on the top.
- Put the tray back in the oven for another 15 minutes, until the Grana Padano melts and takes on a copper colour.
Serving
- I recommend serving it immediately, while they are still hot, as an appetizer or with an arugula salad and a little fresh bread.
