Carol Anns Bacon Stuffed Mushrooms Recipes

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.

CANADIAN BACON-STUFFED MUSHROOMS

Steps:

• Remove stems from mushrooms and finely chop; set caps aside. In a large skillet, saute the mushrooms, bacon, red pepper, onion, salt and pepper in oil until vegetables are crisp-tender. Add garlic; cook 1 minute longer., Remove from the heat. Stir in cheeses. Fill each mushroom cap with about 1 tablespoon of filling. , Place on foil-lined baking sheets. Bake at 400° for 16-20 minutes or until mushrooms are tender.

BACON STUFFED MUSHROOMS

Steps:

• Preheat oven to 375 degrees Fahrenheit.
• Remove stems from mushrooms. Chop stems finely and reserve. Place mushroom caps in a baking dish.
• In a large skillet, cook bacon over medium heat until crispy.
• Remove bacon from pan and place on a paper towel-lined plate. Leave bacon grease in pan.
• Add onions and carrots, turning heat down if needed to keep onions from burning. Cook for 3-4 minutes or until onions are translucent and carrots are softening. Add chopped mushroom stems, pepper, garlic, and finely diced chicken. Continue to cook, stirring frequently, until mushrooms are cooked.
• Add red wine and increase heat to medium-high. Continue to cook and stir until nearly all of the liquid is gone. Remove from heat and stir in thyme.
• Pour mixture into a bowl to cool slightly. Add cheese and cooked bacon and stir to combine. Using a spoon, fill mushroom caps with this mixture - it's okay if they overflow a little.
• Sprinkle Panko bread crumbs over mushrooms.
• Bake for 20 minutes or until golden brown. Let cool to touch and serve.

CAROL ANN'S BACON STUFFED MUSHROOMS

Steps:

• Microwave onion and chopped mushroom for 2 minutes on high.
• Stir and cook a bit longer.
• While hot, mix in cream cheese.
• Add bacon.
• Spoon into mushroom caps.
• Sprinkle freshly grated parmesan cheese on top.
• Cover with foil.
• Bake 20-30 minutes at 350 degrees.