AKA, food to make really fast when you have a bunch of guests and dunno what to serve them due to total brain lapse.

So I purchased a pound of white mushrooms from the farmers market, and I had a bunch of turkey bacon that needed to be used, some green onions, and staples such as breadcrumbs and Parmesan cheese. It was inevitable…..Stuffed Mushrooms!

I never had a written recipe for this, and I’m basically writing it down now according to what my photos show. Some recipes just aren’t meant to be recipes, because you learn how to make it through tasting them, smelling them, then figuring out how you can mimic that same smell and taste from the first time you’ve ever tried it. That’s what cooking SHOULD be. I would be happy if all of you read bits and pieces of my rambling, sometimes grammatically incorrect posts and took the best parts to make something great.

A shout out to Seriouseats.com, for choosing my Galette as a favorite photo on their homepage, and to all the Foodbuzz members, for voting me to #1 on the Top 9 this morning! It made my day, I love you guys.

Less sappiness, more cookyness.

Stuffed Mushrooms (makes approx. 20 mushrooms)

Ingredients:

• 1 pound of white button mushrooms (approx. 20)
• 4-5 strips of bacon, diced
• 3 green onions, diced
• 1/2 cup seasoned bread crumbs
• salt
• pepper
• Parmesan cheese
• olive oil

Directions:

1) Pre-heat oven to 325 degrees. Wash mushrooms and carefully remove stems. Dice stems into small pieces.

2) In skillet on medium high heat, drizzle about 1 tbsp. olive oil. Add stems, bacon and green onions. Cook approx. 6-8 minutes, or at least until bacon is fully cooked. Remove from heat, add bread crumbs. Fold bread crumbs into mixture until fully combined. Salt and pepper to taste.

3) Using a spoon, scoop mixture into each mushroom, packing it in tightly. Place mushrooms on baking pan. Drizzle olive oil on top, and sprinkle Parmesan over the mushrooms. Bake for 20-25 minutes. Stuffing should be slightly puffed up when ready.

 

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Pre-heat oven to 325 degrees. Place mushrooms on baking pan, with stems removed.

 

Save stems, dice into little pieces.

 

This is how diced the stems should look.

 

 

I’m using turkey bacon, because for some reason I had lots of leftover turkey bacon from somewhere. Don’t worry, I currently have real bacon in the fridge now.

 

Dice bacon to same size pieces as mushroom stems.

 

Cook bacon, stems and diced green onions in skillet with olive oil on medium high heat. Sauté until bacon is fully cooked.

 

Remove from heat, add bread crumbs. I use seasoned bread crumbs, but if yours is unseasoned, add 1 tbsp. Italian seasoning. Salt/pepper to taste.

  

Using a spoon, scoop stuffing into mushrooms, packing it tightly.

 

 

Drizzle olive oil on top of mushrooms, then sprinkle Parmesan cheese. Bake for 20-25 minutes.

 

Sorry for the bad, blurry photo of the finished product! I’m ashamed. But I was in a rush! You know why.