Bacon and Veggie Stuffed Mushrooms

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Have you ever arrived at a party or get-together a little bit late when the appetizers have been sitting out for a while?

Unless the appetizers are being kept warm somehow they tend to cool off pretty quickly.

This is one of those appetizers that’s still tasty when it’s at room temperature.

And the stuffing is super tasty all by itself.  Well you know it’s a requirement for the cook to taste test things before the food is served.

As long as there is no double dipping of course.

Speaking of double dipping, when I’m watching a cooking show and I see the cook take a taste of something with a spoon I want so badly to be able to confirm that they put the spoon they used in the sink….or that they threw it away right after use if it was plastic.

Does this ever cross your mind too?  Or maybe I’m just too freaky about this.

I just need to know that they aren’t going to use that spoon again for double dipping.  And I’m always relieved when the cook uses a spoon to taste test rather than using their finger.

If I see that they use their finger for a taste test I have to change the channel.

Okay, enough about taste testing for now.

Let’s check out the ingredients for these super delish stuffed mushrooms.

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Mushrooms, zucchini, garlic, onion, Serrano pepper, kale, real bacon bits, mozzarella cheese (or string cheese), olive oil, panko bread crumbs, salt, pepper and oregano.

Here’s how to make it.

Preheat the oven to 350 degrees F.

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Dice the onions…

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…and add them to a medium size bowl.

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Then,

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dice the zucchini…

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…and add it to the bowl.

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Dice the garlic and you guessed it,

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add it to the bowl.

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Dice the Serrano pepper and into the bowl it goes.

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After cleaning the mushrooms, remove the stems.  If the mushrooms are nice and fresh the stems should just snap off.

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Dice the stems and into the bowl they go.

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Next, heat a medium size skillet on medium heat,

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and add the olive oil.

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Then add the diced veggies to the pan.

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Add the salt, pepper, and stir.

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Add the oregano and stir.

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Chop the kale,

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and add it in with the veggies.

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Stir and cook until the kale starts to turn a darker color (about 3 or 4 minutes).

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Remove the veggies from the pan and put them back into the bowl they were in (it’s okay to reuse the bowl since there wasn’t any raw meat or eggs in it).

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Dice the bacon…

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…the tomatoes,

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and add them to the bowl.

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Dice the mozzarella cheese and into the bowl it goes.

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Add the panko bread crumbs….

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and mix all of the ingredients together.

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Okay, time for some stuffing.

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Gently stuff the mushrooms…

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so that the stuffing is in a mound over the mushroom.

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There should be enough stuffing to “overstuff” each mushroom.

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Bake uncovered in the oven on a cookie sheet…

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…until the cheese melts (about 10 to 15 minutes).

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Serve while warm.  And they are still delish if they cool off a bit.

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Enjoy!

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Here are some more tasty recipes made with mushrooms:

Salmon Marsala with Mushrooms and Brown Rice
Mushrooms and Penne in Wine Sauce
Easy Traditional Pizza

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Bacon and Veggie Stuffed Mushrooms

Yield: Serves 2

Ingredients:

7 large mushrooms
1 tablespoon of olive oil
¼ cup diced onion
2/3 cup diced zucchini
2 cloves of garlic (diced)
1 Serrano pepper (diced)
1 teaspoon dried oregano
4 dashes of salt
4 dashes of ground black pepper

1 large leaf of kale (chopped)
2 tablespoons real bacon bits
1 tomato (diced)
¼ cup diced mozzarella cheese
¼ cup panko bread crumbs

Directions:

Preheat the oven to 350 degrees F. In a medium size bowl, add the onions, zucchini, garlic, and Serrano pepper. Set aside. After cleaning the mushrooms, remove the stems. If the mushrooms are nice and fresh the stems should just snap off. Dice the stems and add them to the bowl.

Heat a medium size skillet on medium heat, and add the olive oil. Then add the veggies from the bowl to the pan. Add the salt, pepper, and oregano. Stir together and saute for about 7 minutes. Add the kale to the pan and stir. Saute until the kale starts to turn a darker color (about 3 or 4 minutes). Remove the veggies from the pan and put them back into the bowl they were in. Add the bacon (dice the bacon if necessary), tomatoes, mozzarella and panko bread crumbs to the bowl. Stir all of the ingredients together.

Gently stuff the mushrooms so that the stuffing is in the shape of a mound on top of the mushrooms. There should be enough stuffing to “overstuff” each mushroom. Bake uncovered in the oven on a cookie sheet until the cheese melts (about 10 to 15 minutes). Serve while warm. And they are still delish if they cool off a bit.

 

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6 Responses to “Bacon and Veggie Stuffed Mushrooms”

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    Mushrooms Canada — May 16, 2013 at 6:39 am

    Such a great recipe for an upcoming long weekend! I absolutely love the combination of flavours, they all go so perfectly with mushrooms. Thanks for sharing, it will certainly get some use this weekend…

    -Shannon

    Reply

    • Nancy — May 16th, 2013 @ 11:10 pm

      Hi Shannon, thank you very much. Have a nice weekend!

      Reply

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    2
    Brooke — May 17, 2013 at 12:26 am

    Yummy! The perfect snack or appetizer :) Your photographs are stunning and the vibrancy of them is making me crave these little beauties even more!

    Reply

    • Nancy — May 17th, 2013 @ 12:41 am

      Hi Brooke, thank you very much!

      Reply

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    3
    crevette — May 18, 2013 at 3:33 pm

    This is so tempting !
    I think I’ll try to make it very soon…

    Reply

    • Nancy — May 19th, 2013 @ 1:13 pm

      Thank you for stopping by!

      Reply

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