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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Bacon Cheddar Mushroom Caps Recipe

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This recipe for Bacon Cheddar Mushroom Caps is from Snair Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
24 large white mushrooms
1 tbsp (15 ml) vegetable oil
2 strips bacon, finely diced
1/4 cup (60 ml) red bell pepper, finely diced
1/4 cup (60 ml) red onion, minced
1 garlic clove, minced
1/2 tsp (3 ml) salt
1/4 tsp (2 ml) cayenne pepper
1 cup (250 ml) campbell's Ready To Use Mushroom Broth
1 ounce (28 g) gream cheese
1/2 cup (125 ml) old cheddar cheese
1/2 cup (125 ml) bread crumbs
1/2 cup (60 ml) parsley, minced
Directions:
Directions:
Preheat oven to 400 degrees F. (200 c) Remove stems from mushrooms and finely chop. Set aside
Place mushroom caps, hollow side down on a parchment-lined baking sheet. Brush with oil and bake in oven until slightly softened. about 8 minutes. Let cool and drain off any liquid. Transfer mushrooms, hollow side up, onto a clean parchment-lined baking sheet. In a large nonstick skillet, cook bacon over medium heat until crisp. Drain of fat. Add red pepper, onion, mushroom stems, garlic, salt and cayenne. Cook just until onion starts to soften, about 4 minutes. Stir in broth and cook until almost all the liquid has been absorbed. Let cool. In a medium bowl stir together cream cheese, cheddar and mushroom bacon mixture. Spoon into mushroom caps. Sprinkle with bread crumbs. Reduce oven to 375 degrees F (190 C) and bake until stuffing is melted and golden, about 12 minutes. Sprinkle with parsley and serve.
Personal Notes:
Personal Notes:
Cooking With Campbells

 

 

 

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