Bacon Chile Stuffed Mushrooms have a bacony, cheesy, somewhat crumbly topping – spicy if you use hot green chiles, and overall flavorful if you use mild.
Are you watching March Madness?? Having a few friends over? I figured I’d whip up some really tasty finger food, like stuffed mushrooms. And how can you go wrong with bacon, chile and cheese? You really can’t, unless you work at it.
Here’s the clincher: Stuffing mushrooms is more work than many other appetizers. And I’m lazy. I used about 8 mushrooms, each about 2 inches in diameter. And I ended up with enough filling for 2 or 3 more mushrooms. So I did what any self-respecting chef would do – I ate the extra filling straight out of the bowl. It was really good. Definitely worth making again. But I think I’d rather spread the filling on top of some sort of casserole than put the work into stuffing mushrooms. What do I plan to try it on? Mac and Cheese for sure, and zucchini or yellow squash. I might try it on top of calabacitas. Stay tuned, you’ll be seeing this topping again, but most likely morphed into a casserole-topper.
Now back to the mushrooms: I used the white mushrooms from Costco that come in a 24-oz package and selected the biggest, about 2 inches in diameter. You could certainly use the giant mushrooms made for stuffing, and it would be less work. I steamed them first to make sure they ended up fully cooked.
- 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
- 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.
- Select 8 to 10 mushrooms; then wash and remove stems. Dice the stems and set aside.
- 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.
- While mushrooms are steaming, fry bacon until crisp and then place on paper towels to drain.
- Pour bacon fat from skillet, leaving 1 tablespoon of fat for cooking onions and garlic.
- Saute the onion, diced mushroom stems, and garlic in 1 tbsp bacon fat until soft. Add the cumin and green chiles and blend well.
- In a medium bowl, blend the cheeses, breadcrumbs, and onion, garlic, chile mixture.
- Crumble the bacon and blend in.
- 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.
- Spoon about a heaping teaspoon of filling into each mushroom cap.
- Bake for 10 to 15 minutes at 375 degrees.
- Remove from oven and serve.
Are you watching March Madness?? Having a few friends over? I figured I’d whip up some really tasty finger food, like stuffed mushrooms. And how can you go wrong with bacon, chile and cheese? You really can’t, unless you work at it.
Here’s the clincher: Stuffing mushrooms is more work than many other appetizers. And I’m lazy. I used about 8 mushrooms, each about 2 inches in diameter. And I ended up with enough filling for 2 or 3 more mushrooms. So I did what any self-respecting chef would do – I ate the extra filling straight out of the bowl. It was really good. Definitely worth making again. But I think I’d rather spread the filling on top of some sort of casserole than put the work into stuffing mushrooms. What do I plan to try it on? Mac and Cheese for sure, and zucchini or yellow squash. I might try it on top of calabacitas. Stay tuned, you’ll be seeing this topping again, but most likely morphed into a casserole-topper.
Now back to the mushrooms: I used the white mushrooms from Costco that come in a 24-oz package and selected the biggest, about 2 inches in diameter. You could certainly use the giant mushrooms made for stuffing, and it would be less work. I steamed them first to make sure they ended up fully cooked.
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