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Stuffed Mushrooms

From Lynne Wilson

Preheat oven to 350ºF


3 slices bacon
18-24 mushrooms (1 ½ to 2 inches in diameter)
5 Tbsp. butter
⅓ cup onion, finely chopped
1 small garlic clove, finely minced
½ cup tomato, peeled, seeded and finely chopped
⅔ cup dry bread crumbs
salt & pepper to taste
1 Tbsp. parmesan cheese, grated


Cook the bacon until crisp crumble, and set aside. Remove and set aside the stems from the mushrooms.
Melt 1 Tbsp. of the butter and brush it on the mushroom caps. Place the mushroom caps on a cookie sheet and make the filling.

Trim the mushroom stems and chop them coarsely. You need 1 to 1 ¼ cups. Melt 3 Tbsp. of the butter in a large frying pan. Add the chopped mushroom stems and the onion. Sauté until they soften. Add the garlic, tomato, and remaining 1 Tbsp. butter. Sauté only until the tomato and garlic are heated through (about 1 minute). Remove from the heat and add the bread crumbs, bacon, salt, pepper, and cheese. Mix very well.

Fill the mushroom caps and bake at 350ºF for 15 to 20 minutes or until the mushrooms are cooked. Serve warm.