Bacon Chile Stuffed Mushrooms
Author: Anita
Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Ingredients
  • ½ lb large white mushrooms
  • 3 slices bacon
  • ¼ cup chopped onion
  • 1 clove garlic, minced
  • ¼ tsp cumin
  • ¼ cup diced green chiles
  • ¾ cup shredded cheddar or Monterey Jack cheese
  • ¼ cup shredded parmesan cheese
  • ¼ cup Panko breadcrumbs
Instructions
  1. Lightly spray a small baking dish (I used one about 7 inches by 9 inches) with cooking spray and set aside. Preheat oven to 375 degrees.
  2. Select 8 to 10 mushrooms; then wash and remove stems. Dice the stems and set aside.
  3. Place the mushroom caps in a steamer with about 1 inch of water in the lower part. Bring to a boil, reduce to medium low heat and let steam for 15 minutes.
  4. While mushrooms are steaming, fry bacon until crisp and then place on paper towels to drain.
  5. Pour bacon fat from skillet, leaving 1 tablespoon of fat for cooking onions and garlic.
  6. Saute the onion, diced mushroom stems, and garlic in 1 tbsp bacon fat until soft. Add the cumin and green chiles and blend well.
  7. In a medium bowl, blend the cheeses, breadcrumbs, and onion, garlic, chile mixture.
  8. Crumble the bacon and blend in.
  9. Take the steamed mushrooms off the stove, pour out any water in each mushroom cap, and place each cap cup side up in the baking dish.
  10. Spoon about a heaping teaspoon of filling into each mushroom cap.
  11. Bake for 10 to 15 minutes at 375 degrees.
  12. Remove from oven and serve.
Recipe by Denver Green Chili at https://denvergreenchili.com/recipes/appetizers/hors-doeuvres/bacon-chile-stuffed-mushrooms/