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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 1 |
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Over time, I have finally perfected my stuffed mushrooms. These started as a drunken invention and I have (soberly) perfected them. Of course you can omit the bacon and substitute beer for wine, or just chicken broth, but I do have to say, the beer adds a great flavor to them. Read more . We devoured them on New Years Eve and was a great way to start the new year. Ingredients:
1 package white button mushrooms, stems separated but reserved |
1/2 (ish) cup panko breadcrumbs |
2 tbsp melted butter |
3 - 4 pieces of cooked bacon, chopped |
2 cloves garlic, minced |
3 tbsp minced white onion |
3/4 can of light beer |
3 tbsp italian seasoning |
salt and pepper to taste |
1 tsp red pepper flakes (or to taste) |
1/4 cup pepper jack cheese, cubed small |
Directions:
1. Pre-heat oven to 350 degrees.
2. Finely mince the mushroom stems and combine with breadcrumbs, bacon, garlic, onions, Italian seasoning, salt and pepper, red pepper flakes, butter, cheese and 1/4 can of beer.
3. Spoon mixture into mushroom tops, just slightly overflowing (trust me on this one!). In a greased pan (whatever fits all of your mushrooms) add stuffed mushrooms and pour the remainder of the beer into bottom of the pan. Bake for 20 minutes, or until you can see the cheese has melted. For the last 5 - 10 minutes switch oven to broil to crisp the tops of the mushrooms.
4. Remove from oven, let cool for a few minutes and enjoy!
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