Bacon and Onion Stuffed Mushrooms
Bacon and Onion Stuffed Mushrooms are a great appetizer to serve before a steak dinner or a perfect side dish to a big plate of hot pasta. I also make them each year at Thanksgiving. My father-in-law really looks forward to eating these at the holidays. The whole family munches on stuffed mushrooms before we sit down to a traditional turkey dinner.
Mushrooms are earthy and meaty. They can be a side dish or a great lead-in to your meal. That is the case with this recipe, serve them as a tasty side dish to beef or chicken—or as a hearty appetizer. The bacon, onion and garlic combination makes these stuffed mushrooms shine.
Bacon and Onion Stuffed Mushrooms
What’s needed?
- 16-ounces white button mushrooms (about 12 large mushrooms), stems removed and diced
- 3 slices of bacon, cut into small pieces
- 1/2 small yellow onion, diced
- 1 teaspoon minced garlic
- 3 tablespoons butter
- 1/3 cup seasoned bread crumbs
- 1/3 cup Parmesan cheese, shredded or grated
- pinch of salt and pepper
- chopped parsley for garnish (optional)
How to make Bacon and Onion Stuffed Mushrooms?
- Wash or wipe the mushrooms and remove the stems. Place the mushroom caps in a baking dish sprayed with cooking spray.
- Cook the bacon pieces in a skillet on medium heat until crispy. Stir the bacon pieces as needed to brown on all sides. Dice the mushroom stems and add them to the skillet, along with the onion. Sauté for about 8-10 minutes, until soft. Add the garlic, parsley, and a pinch of salt and ground black pepper.
- Add the butter and allow to melt. Remove the pan from the heat and add bread crumbs and Parmesan cheese. Mix well until crumbly. Spoon the bread crumb mixture into the mushrooms caps. Sprinkle with a bit more shredded Parmesan cheese. Bake at 350 degrees for 18 to 20 minutes.
- Remove the mushrooms from the oven and serve immediately. Recipe yields about 15-18 medium-sized mushrooms or 10-12 large mushrooms.
We usually have these as an appetizer, but tonight I served them as a side dish with strip steak, cheesy potatoes, cauliflower casserole and Caesar salad. It was a great meal!
Bacon and Onion Stuffed Mushrooms
Ingredients
- 16 ounces white button mushrooms, about 12 large mushrooms, stems removed and diced
- 3 slices bacon, cut into small pieces
- 1/2 small yellow onion, diced
- 1 teaspoon minced garlic
- 3 tablespoons butter
- 1/3 cup seasoned bread crumbs
- 1/3 cup Parmesan cheese, shredded or grated
- pinch of salt and pepper
- chopped parsley for garnish, optional
Instructions
- Wash or wipe the mushrooms and remove the stems. Place the mushroom caps in a baking dish sprayed with cooking spray.
- Cook the bacon pieces in a skillet on medium heat until crispy. Stir the bacon pieces as needed to brown on all sides. Dice the mushroom stems and add them to the skillet, along with the onion. Sauté for about 8-10 minutes, until soft. Add the garlic, parsley, and a pinch of salt and ground black pepper.
- Add the butter and allow to melt. Remove the pan from the heat and add bread crumbs and Parmesan cheese. Mix well until crumbly. Spoon the bread crumb mixture into the mushrooms caps. Sprinkle with a bit more shredded Parmesan cheese. Bake at 350 degrees for 18 to 20 minutes.
- Remove the mushrooms from the oven and serve immediately. Recipe yields about 15-18 medium-sized mushrooms or 10-12 large mushrooms.
Equipment
- skillet and a shallow baking dish