Daily Double Stuffed Mushrooms
Stuffed mushrooms are a classic and this is my take on this classic recipe. They are easy to make, don’t need to be heated, are easily held in the hand and delicious. The addition of the bacon really adds flavor to the mushrooms. They can be cooked the day prior to the Party and served at room temperature or warmed.
Course Appetizer
Cuisine American
Filling 4 Pieces of bacon ½ cup Vidalia or sweet onion minced 2 TBS walnuts finely chopped 2 TBS Green bell pepper minced 1 TBS Fresh Parsley minced 2 tsp Fresh thyme minced 1 Garlic cloves, minced 1 tsp sea salt 1 tsp Fresh Ground Black Pepper 4 oz cream cheese brought to room temperature ¼ cup Parmesano Reggiano Assembly and Cooking 1 LB fresh button mushrooms 1 cup Panko crumbs Filling Fry the bacon until crisp. Drain on paper towels and chop finely.
Combine the onions, walnuts, green pepper, parsley, thyme, garlic, salt, pepper and the cream cheese.
Add the Parmesan cheese to the filling mixture.
Add the bacon and mix well.
Once the filling is well mixed, taste and adjust as needed. Then set aside.
Assembly and Cooking Clean the mushrooms carefully and remove the stems.
Place the mushroom caps aside.
Fill the mushroom caps with the filling. Mound it a little above the top of the mushroom.
Once filled, dip them in the panko crumbs.
Place them on a parchment covered cookie sheet.
Bake the filled mushrooms for 20 minutes until the breadcrumbs are browned.
Remove and cool and serve.
Keyword appetizers, Horse racing, Keenland, Keenland Tailgate, Kentucky, Kentucky tailgate, Mushrooms stuffed, Tailgate, Tailgate Party, Wrapped food at a Tailgate