Ingredients
-
12
-
1/2
-
2
-
1
-
1
-
8
-
1
-
1/4
-
1
-
3
-
-
-
-
-
Directions
Stuffed With Love-Shrooms, These stuffed mushrooms are full of flavor. They take a little bit of work but everything smells so good as you cook it! It is almost like a day at the spa! well not really, but well worth the effort This is my own recipe. I have tried different ingredients but I like these the best together! Hope you like it!, I made these over the weekend and made a few tweaks to suit my taste. used three fourths of an 8 oz. package of shredded pepper jack cheese instead of gorgonzola, then I topped them with the remaining cheese before baking. I found that the mushrooms did not sweat and I cooked them for 30 minutes. They were very well received by my dinner guest., Oh! My! Stars! I made these for our Super Bowl party Sunday night & they ate the best stuffed mushrooms I’ve ever eaten! I are the leftovers last night for supper! I did wash my mushrooms, then I placed them on paper towels, hole side down, to dry. I doubled the filling & used @ 30 large button mushrooms & there is enough filling left to fill two portobello caps! I will definitely make these again!
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Steps
|
1
Done
|
Arrange Mushrooms in a Large Glass Casserole Dish, Set Aside. |
|
2
Done
|
Preheat Oven to 350 Degrees. |
|
3
Done
|
in a Pan, Saut Mushroom Stems, Garlic, and Olive Oil For About 3- 4 Minutes. |
|
4
Done
|
Add Wine and Continue to Saut For About 5-10 Minutes. |
|
5
Done
|
Remove Mixture from Heat and Place in a Bowl. |
|
6
Done
|
Stir in Bread Crumbs, Chopped Bacon, Parsley, Mayo and Gorgonzola Cheese. Mix Well. |
|
7
Done
|
Scoop Small Amounts of Mixture Into Each Mushroom Cap. Bigger Caps Will Need More of the Mixture. |
|
8
Done
|
Sprinkle Tops With Salt and Pepper. |
|
9
Done
|
Cut Provolone Cheese Into Fourths. |
|
10
Done
|
Place Small Pieces of Provolone Onto Each Mushroom Cap. |
