Makes about 24
These simply to die for stuffed mushrooms are enhanced by the delectable smoky old fashion taste of bacon.
24 large mushrooms
I to 2 tablespoons olive oil
1 small yellow onion, chopped small
4 to 5 cloves of garlic, minced
1 green onion, chopped small including the greens
about ½ cup chopped mushroom stems
2 cups of fresh bread crumbs
½ teaspoon mixed dry herbs (Italian seasoning)
¼ cup minced fresh parsley
1 raw egg
a pinch of nutmeg
salt and fresh coarse ground black pepper to taste
24, 1-inch long pieces of lean bacon
Brush the mushrooms, remove their stems and lightly blanch. Heat the olive oil in a heavy skillet and gently sauté the onions, garlic and mushroom stems until translucent but not yet beginning to brown. Remove to a bowl and cool. When cooled, add the remaining ingredients except for the bacon and mix well. If the mixture seems too dry add a wee bit of milk or cream. You want a texture that will not be soggy yet will hold together if you squeeze it. Pack generously into the blanched mushroom caps and place in a baking dish. Top each stuffed mushroom with a piece of the bacon. Put into a pre heated 350º oven and bake for about 15 minutes or until the filling is set and the bacon is sizzling and beginning to crisp. Serve hot.