Bacon Mushroom Stuffed Zucchini Recipe 455

BACON MUSHROOM STUFFED ZUCCHINI RECIPE - (4.5/5)

Steps:

• Spray pam on small baking sheet. Place zucchini face down and bake for approximately 15-20 minutes @ 400 degrees. Meanwhile saute onion and mushrooms with olive oil. Add the parsley, spinach, bread crumbs, bacon bits, tomato and seasonings. Saute, when cooked add a little grated cheese. Cut or scrape out seeded area of zucchini, fill with filling. Bake approximately 15 minutes.

BACON-STUFFED MUSHROOMS

Steps:

• Preheat broiler. Mix cream cheese and garlic powder. Stir in bacon and green onion., Place mushrooms in an ungreased 15x10x1-in. pan, stem side up. Fill with cream cheese mixture. Broil 4-6 in. from heat until heated through, 4-6 minutes.

BACON AND CHEDDAR STUFFED MUSHROOMS

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, dice and set aside.
• Preheat oven to 400 degrees F (200 degrees C).
• Remove mushroom stems. Set aside caps. Chop the stems.
• In a large saucepan over medium heat, melt the butter. Slowly cook and stir the chopped stems and onion until the onion is soft. Remove from heat.
• In a medium bowl, stir together the mushroom stem mixture, bacon and 1/2 cup Cheddar. Mix well and scoop the mixture into the mushroom caps.
• Bake in the preheated oven 15 minutes, or until the cheese has melted.
• Remove the mushrooms from the oven, and sprinkle with the remaining cheese.

BACON STUFFED MUSHROOMS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon slices to paper towels, reserving bacon drippings in the skillet. Crumble bacon when cooled.
• Remove stems from mushrooms and set stems aside. Place mushrooms, hollow sides up, on a baking sheet; brush the insides with melted butter.
• Chop mushroom stems; cook and stir chopped stems, black olives, green onion, and crumbled bacon in the bacon drippings over medium heat until mushroom stems release their liquid, about 5 minutes. Add garlic, salt, black pepper, and cayenne pepper; stir to coat.
• Tilt the skillet slightly; move vegetable-bacon mixture to one side, allowing the bacon drippings to pool to the other side. Whisk flour into bacon drippings until smooth and paste-like; slowly stir in milk until gravy is smooth. Mix vegetable-bacon mixture into the gravy. Add American cheese and Parmesan cheese; cook and stir until cheeses melt, about 5 minutes. Spoon filling into mushroom caps.
• Bake in the preheated oven until mushrooms are tender and filling is lightly browned, about 20 minutes. Remove mushrooms from baking sheet and cool on platter for 2 minutes before serving.

BACON STUFFED ZUCCHINI

Steps:

• Preheat oven to 375 degrees.
• Cut zucchini lengthwise, and using a spoon, scoop out the seeds; discard.
• Continue scooping out flesh (save this and dice) until you have a zucchini boat (about 1/2 inch thick; don't scoop too thin or your zucchini will turn to complete mush).
• In a large skillet, add butter and oil to medium-high heat.
• Saute mushrooms and onions for about 4 to 5 minutes.
• Add broccoli, bell peppers, saved zucchini and garlic; cook about 3 minutes more.
• Add salt, pepper, cayenne, and cumin.
• Mix in half of the cheese and half of the cooked bacon.
• Scoop filling into the hollowed out zucchini(s).
• Place onto foil lined baking sheet; cover with another sheet of foil and crimp the edges of the 2 sheets together to make a foil packet.
• Poke a few SMALL holes in the top of the packet.
• Bake for 15-20 minutes (less if you have small zucchinis).
• Remove from oven; remove top foil sheet.
• Cover in remaining cheese and bacon.
• Place back in oven (uncovered) for a few minutes until cheese melts.

BACON, MUSHROOM, ZUCCHINI SCRAMBLE

Steps:

• Place bacon slices on frying pan over low heat. You can bunch them up into little rosettes, that way the bacon will stay a bit juicy.
• When bacon has just begun to brown, add the onions, mushrooms and zucchini to the pan. Increase heat to medium and fry, stirring occaisonally, till veggies have browned.
• Meanwhile, beat the eggs with the sour cream. Add salt and pepper.
• Pour egg mixture over the veggies in the pan. Let the mixture set a little, then scramble.
• Sprinkle cheese on top of the scrambled eggs and let it melt, then stir everything around once more to combine.
• Serve with toast.