Stuffed Mushrooms with Bacon


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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.



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