Ingredients for - Gouda and Bacon Stuffed Mushrooms
How to cook deliciously - Gouda and Bacon Stuffed Mushrooms
1. Stage
Preheat your oven to 400˚F
2. Stage
Cut the stems out of the mushrooms: Use a small paring knife to cut the stems out of each mushroom. Make a good-sized divot in the mushrooms, but make sure to leave enough mushroom around the edges to hold the filling. Finely dice the stems and cored bits.
3. Stage
Cook the bacon: Meanwhile, add bacon to a medium or large skillet over medium heat. Cook until bacon is browned and crispy, about 6 to 7 minutes. Remove the cooked bacon, leaving the grease, and chop into tiny bits.
4. Stage
Cook the filling ingredients: Add the chopped mushroom cores, diced onions, and thyme to the skillet with the reserved bacon grease. Sauté the filling ingredients over medium heat until the onions are soft, about 5 minutes. Remove from heat and stir in breadcrumbs and chopped bacon. Let cool.
5. Stage
Add the gouda: After mixture has cooled slightly, stir in the grated gouda cheese.
6. Stage
Stuff the mushrooms: Line up the cored mushrooms in a baking dish that has been lightly oiled to prevent sticking. Spoon about 2 heaping tablespoons of the filling into each mushroom, piling it high and packing it in. It’s okay if the mushrooms are almost overflowing. You should use all the filling!
7. Stage
Bake the mushrooms: Bake the stuffed mushrooms for 20 minutes at 400 ̊F. Let cool slightly before serving. Stuffed mushrooms can be made completely in advance and reheated in a 350 ̊F oven until warmed through. They keep fine in the fridge for up to 3 days.
