Stuffed Mushrooms

I’m not a big mushroom fan, but the more I eat them, the more I like them.  I guess they’re starting to grown on me (haha).  My husband, on the other hand, loves mushrooms and his favorite is stuffed mushrooms.  I have made this recipe several times for him and find myself eating more each time I make them.

Start with 24 fresh button mushrooms.  Clean the mushrooms by brushing them with a damp towel.  Never put mushrooms in water or clean under running water.  Remove stems from mushrooms (they just pop off).  Set stems aside (do not throw away).  Place mushroom caps, stem side down, on a baking pan.  Lightly spray the (top) rounded side with cooking spray.  Bake 5 minutes at 425 degrees Fahrenheit.

After the mushroom caps have baked, drain, stem side down, on paper towels while you prepare the filling. 

To prepare the filling, finely chop enough of the reserved stems to make 1 cup.  In a medium saucepan, cook the chopped stems, 2 finely sliced green onions, and 1 minced garlic clove in ¼ cup butter until tender.

Stir in ½ cup fine, dry bread crumbs, ½ cup crumbled blue cheese, and 2 strips of crisp, crumbled bacon. 

Spoon mixture into mushroom caps and return to baking pan.  Bake 8 – 10 minutes at 425 degrees Fahrenheit or until cheese melts.

* If you are not a fan of blue cheese, you may substitute smoked Gouda or sharp cheddar.

** An easy alternative to this recipe is to omit the stuffing and stuff with boursin cheese.