Cheddar & Bacon Mushroom Cakes |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 1 |
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My husband called from work and asked if I would make Stuffed Mushrooms for dinner. I didn't have mushrooms at home and the weather was terrible so I didn't want to drive to the store. This mushroom cake was the result of what was in the pantry/refrigerator... I used canned & fresh mushrooms, as that was what I had on hand. You could use any combination of mushrooms - whatever you have, whatever you like. Ingredients:
6 1/2 ounces mushrooms, stems & pieces, drained |
1/8 cup shiitake mushroom, diced |
1/4 teaspoon salt |
1/8 teaspoon black pepper |
4 ounces cream cheese, softened |
4 slices bacon, diced |
1 medium onion, diced |
1 garlic clove, minced |
1 tablespoon fresh chives, snipped |
1 tablespoon fresh parsley, chopped |
1/2 cup cheddar cheese, shredded |
1/2 cup italian seasoned breadcrumbs |
2 eggs, beaten |
4 -5 garlic cloves, smashed |
1 cup italian seasoned breadcrumbs, for dredging |
Directions:
1. Heat diced bacon in skillet over medium-high heat until bacon is crisp and crumbly; remove bacon bits, leaving bacon grease in pan. Turn off the heat to the skillet. Add 4-5 crushed cloves of garlic to the bacon grease, remove & discard garlic cloves when fragrant (to flavor the bacon grease - leave in the grease longer for a more intense garlic flavor).
2. Mix all ingredients (minus the cup of breadcrumbs for dredging) together in a bowl; form into patties, dredge in breadcrumbs.
3. Reheat the bacon grease and fry the patties in the bacon grease until golden brown on each side.
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