I’m a huge fan of stuffed mushrooms and after trying that recipe I love them even more. I made these as an appetizer and my husband & I enjoyed it so much that for the next time we are going to have it as a main course with complementing sides. I served it with red wine.
Adapted from goldmedalwineclub.com
Ingredients (serves 2):
12 white mushrooms
3 strips of smoked bacon (finely chopped)
small onion minced
1 garlic clove minced
fresh or dried thyme (chopped)
2 teaspoons of bread crumbs (I made my own brown rice flour crumbs)
4 ounces of goat cheese
grated Parmesan cheese to sprinkle
salt and pepper
Clean and dry mushrooms with paper towel, carefully scoop out the stems and part of the brown flesh and lay mushroom caps on the baking sheet pan. Finely mince stems and parts of mushrooms. Preheat the oven to 350 degrees F. In a skillet heat the olive and saute bacon until golden brown, add onions and minced mushrooms and saute for 5 min, add garlic, saute for 1 min, add herbs and salt and pepper as you like. Turn off the heat and add bread crumbs and goat cheese, stir together. Scoop into mushrooms caps (I added more goat cheese to each cap), sprinkle Parmesan cheese on a top of each mushroom and bake for about 25 min.