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Categories:
white mushrooms mushrooms bacon olive oil shallots garlic thyme cayenne pepper cream cheese Swiss cheese Parmesan cheese
Viewed: 49 - Published at: 7 years agoIngredients
- 24 Large White Mushrooms, Cleaned With A Paper Towel
- 12 Cremini Mushrooms, Cleaned With A Paper Towel
- 12 slices Bacon
- 1 Tablespoon Olive Oil
- 1/2 cups Shallots, Finely Chopped
- 3 cloves Garlic, Minced
- 1 teaspoon Dried Thyme
- 18 teaspoons Cayenne Pepper
- 1/2 cups Cream Cheese, Softened
- 1 cup Swiss Cheese, Shredded
- 1/2 cups Parmesan Cheese, Freshly Grated And Divided
Method
- Gently remove stems from the large white mushrooms, being careful not to break the caps.
- Finely chop the white mushroom stems as well as the cremini mushrooms.
- Cook the bacon in a skillet over medium heat until crisp.
- Then remove it from the skillet to a paper towel.
- Once cooled, chop the cooked bacon.
- Drain the grease.
- In skillet, heat olive oil over medium heat and saute shallots and garlic until softened, being careful not to burn the garlic.
- Add the chopped mushrooms, thyme, and cayenne pepper and saute until tender.
- Stir in cream cheese until melted.
- Remove skillet from heat and add Swiss cheese and half of the parmesan, and the chopped bacon.
- With a small spoon, carefully spoon cheese mixture into each prepared mushroom cap.
- (If you happened to break any of the mushroom caps while cleaning or cutting off the stem, you can still use them.
- The cheese mixture kind of holds them together, particularly if they are only slightly broken.)
- Place mushrooms on a baking sheet and sprinkle each with some of the remaining parmesan cheese.
- Bake at 350 degrees F for about 15-20 minutes.
- Depending on the size of your mushrooms, you may have to cook them slightly longer.
- Enjoy!
