Ingredients
- slices bacon
- crimini mushrooms
- tablespoon butter
- tablespoon chopped onion
- /4 cup shredded Cheddar cheese
Instructions
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Step 1
First, I cook the bacon in a large skillet over medium-high heat until it’s crispy. Then I drain off the fat, let it cool a bit, and dice it into small pieces. While the bacon cooks, preheat your oven to 400°F (200°C). Next, take each mushroom and gently twist off the stems. Set the caps aside and give the stems a rough chop. Now, in a saucepan over medium heat, melt the butter. Toss in the chopped stems and onion, and sauté until the onion turns translucent and soft, about 3-4 minutes. Remove from heat. In a mixing bowl, combine the cooked stem mixture, diced bacon, and 1/2 cup of the shredded cheddar. Stir everything together until well mixed. Spoon the filling evenly into the mushroom caps, mounding it slightly. Place the stuffed mushrooms on a baking sheet and slide them into the oven. Bake for about 15 minutes, or until the mushrooms are tender and the cheese has melted. Finally, sprinkle the remaining cheddar on top and pop them back in for just a minute to let it melt. Serve warm and watch them disappear.