101 Ways to Stuff a Mushroom…Starting with Blue Cheese & Bacon
It is hard to beat a stuffed mushroom. Wouldn’t you agree? They are so simple to make and the filling choices are limitless! Artichokes & chicken, olives & peppered cream cheese, pancetta & oregano, sausage & jalapeño, crab & ricotta, ham & swiss, sharp cheddar & sun-dried tomatoes, cheddar & taco meat, pepperoni & shallots, bacon & brie, pecans & parmesan, spinach & chive cream cheese, BBQ & cheesy grits. I think you get the point – infinite yummy possibilities.
For this particular mushroom filling, I chose the “Black & Blue”: theme. That’s right, black peppered bacon and blue cheese.
It is important to start with a great mushroom. By great, I mean:
- perfectly sized, not too big – not too small
- fresh ((yes please))
- clean ((is there any other kind?))
The particular variety is not as important as these three things. However, I most often find the Criminis ((aka – Baby Bellas)) and the Buttons dependably sized right. For this recipe, I chose Criminis.
On to the filling! I always start with a good quality whole milk ricotta; ricotta is a great binder. Blue cheese, chopped bits of oven roasted peppered bacon, finely chopped shallots & fresh parsley finish out the filling.
The topping is just as important as the filling. I simply hand mix a few tablespoons of melted butter, panko, parmesan, finely chopped fresh parsley and more chopped bacon. Heap the savory crumb topping generously over each stuffed cap – and now you are one step closer to mushroom heaven.
But wait! That’s not all ((spoken in the bet infomercial voice you can muster))!!! Combine equal parts dry white wine & heavy cream ((about 1/3 cup of each)) and a generous pinch of sea salt. Pour the liquid into the mushroom cap baking dish. What a nice bath for the stuffed mushroom.
Cover with foil & bake for approximately 20 minutes on 400°. Remove the foil and bake 5 more minutes in order to crisp the topping.
How easy in that?? Now, go forth and stuff mushrooms.
Look how saucy these mushrooms become when baked! The cream, wine and extra fallen bits of the panko herb topping create a lovely thick & delicious sauce. I am not sure what I love more – the creamy wine sauce or the stuffed mushroom. But hey – with this recipe – no need to pick a favorite, it is all yours!
**Please note: The above photo is of just 4 mushrooms – all hot and bubble fresh out of the oven. I decided to bake them in smaller batches because there is no way David and I could eat all 20 in one sitting. Unbaked, stuffed mushrooms will last up to a week in the refrigerator.
- 12-15 crimini or button mushrooms, cleaned and de-stemmed
- 1/3 c blue cheese crumbles
- 1/3 c chopped peppered bacon (6 slices)
- 1/3 c whole milk ricotta
- 1/4 c finely chopped fresh parsley
- 1 large shallot finely chopped (about 3 heaping T)
- S & P to taste
- 1 c panko
- 1/4 c finely chopped fresh parsley
- 1/3 c grated parmesan
- 3 T chopped bacon
- S & P to taste
- 1/3 c dry white wine
- 1/3 c cream
- 1/2 t salt
- Preheat oven to 400°. In a small mixing bowl, combine filling ingredients and season to taste. Place mushrooms in a shallow 8"x11" baking dish. Fill each cap with a heaping amount of filling. Any remaining filling can be refrigerated for a later use or even frozen.
- Combine topping ingredients in a small mixing bowl and dollop a heaping T of crumb mixture on top of each stuffed mushroom.
- Combine cream, wine and salt & pour into the bottom of the baking dish. Cover will foil and bake for 20 minutes on 400°. Remove foil and bake 5 additional minutes.
- Serve hot.
- *Want to try a different flavor in your stuffed mushroom?? No problem! Sub your favorites in place of blue cheese and bacon. Everything else will remain the same. Just try to keep your additions proportionate to the amounts listed for bacon and blue cheese.
- Sharp Cheddar & Sun-dried tomatoes
- Feta & Spinach
- Chicken & Artichoke
- Chopped BBQ & Cheesy Grits
- Ham & Cheese