Bacon, Cheese and Vegetable Stuffed Mushrooms

by Nancy

Mushrooms stuffed to the brim with vegetables, bacon and cheese…and then some.

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.

Well, these stuffed mushrooms happen to still be delicious even when they’re at room temperature.

About the Ingredients

The mushrooms in this recipe are stuffed with a combination of vegetables, bacon, cheese and panko bread crumbs.

You know when each ingredient is good on its own, it’s going to taste really good when they’re all combined.

About Serving

These overstuffed mushrooms make a wonderful appetizer, side dish or light main dish.

Let’s check out the ingredients.

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

HOW TO MAKE THIS RECIPE

A printable recipe with the measurements and instructions is located at the bottom of this post.

Preheat the oven to 350 degrees F.

Onions:

Dice the onions…

…and add them to a medium size bowl.

Zucchini:

Then,

dice the zucchini…

…and add it to the bowl.

Garlic:

Dice the garlic and you guessed it,

add it to the bowl.

Serrano Pepper:

Dice the Serrano pepper and into the bowl it goes.

Mushrooms:

After cleaning the mushrooms, remove the stems.

If the mushrooms are fresh the stems should just snap off.

Dice the stems and into the bowl they go.

Cook:

Next, heat a medium size skillet on medium heat.

Olive Oil:

Add the olive oil.

Then add the diced vegetables to the pan.

Seasonings:

Add the salt, pepper, and stir.

Add the oregano and stir.

Kale:

Chop the kale,

and add it in with the vegetables.

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

Remove the vegetables 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).

Bacon:

Dice the bacon.

Tomatoes:

Dice the tomatoes,

and add them to the bowl.

Mozzarella:

Dice the mozzarella cheese and into the bowl it goes.

Panko Bread Crumbs:

Add the panko bread crumbs…

and mix all of the ingredients together.

Okay, time for some stuffing.

Gently stuff the mushrooms…

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

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

Place each stuffed mushroom on an ungreased cookie sheet.

Bake:

Bake uncovered in a preheated oven (at 350 degrees F.) until the cheese melts (about 10 to 15 minutes).

Serve:

Serve warm.

And they are also delicious if they cool off a bit.

Thank you so much for stopping by CCC!

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