Chef Scott’s Stuffed Mushrooms
With the Super Bowl fast approaching, our attention turns to perfect party food, quick bites and appetizers galore? Why not a batch of delicious stuffed mushrooms? Perfect to eat while standing around chatting with friends, no fuss, no muss.
Total Steps
4
Ingredients
10
Tools Needed
5
Ingredients
- 18 pieces large fresh button mushrooms
- 4 slices smoked apple wood bacon
- 1/4 cup minced sweet onion
- 8 ounce wilted fresh spinach
- 1 can 4 ounce minced pimentos, drained
- 1 teaspoon sundried tomato pesto
- 2 tablespoons fresh lemon juice
- 3/4 cup toasted breadcrumbs
- 1 cup grated Wisconsin Manchego Cheese
- 8 ounce melted butter
Instructions
Step 1
Preheat oven to 375 degrees F. Lightly spray a cast iron skillet with nonstick cooking spray (unless it’s already seasoned). Clean mushrooms by brushing dirt or wiping with a damp paper towel or washing under cool running water. Pull entire stem out of each mushroom cap, cut off dirt end, and fine dice stems. Brush mushroom caps with melted butter and set aside.
Step 2
Cook bacon in a skillet over medium heat until crisp. Remove bacon with tongs to a paper towel; set aside. Add diced mushroom stems and onion to hot bacon drippings in the pan. Cook and stir until the onion is tender. Add spinach, pimentos, pesto, and lemon juice; blend well, and mix in breadcrumbs to form a wet mixture.
Step 3
Stuff mushroom caps with the blended mixture; place in a single layer in the prepared skillet. Bake for 10 to 15 minutes or until heated through. Garnish with crumbled bacon mixed with grated Manchego cheese and put back in the oven for another 2 minutes to set the cheese. Serve immediately.
Step 4
If desired, this recipe can be made without a cast iron skillet; simply place the mushrooms in a casserole pan for cooking. A cast iron skillet transfers heat to the mushrooms more evenly than a casserole dish.