Even though I’m a dessert-lover, even I begin to feel overloaded by sugar during Christmas. Because of the abundance of iced cookies and fruit cake, savory dishes are a welcomed addition to all the holiday sweets.
For a recent party at our house, I made these bacon and blue cheese stuffed mushrooms. The mushrooms are filled with a delicious mixture of garlic, butter, bacon and cheese. They are in a word, scrumptious.
Side note: if you tell me you are one of those people who don’t like blue cheese, I will roll my eyes at you. Seriously. But fine, if you insist on using a different cheese (say smoked Gouda or sharp cheddar), I suppose that’s acceptable.
The mixing and stuffing steps can be done ahead of time, making it an easy dish to pop into the oven right before a party. Serve this for Christmas or New Year’s with a bottle of wine. Happy partying!
Bacon & Blue Cheese Stuffed Mushrooms
24 large fresh mushrooms, 1-1/2 to 2 inches in diameter
1/4 cup sliced green onion (2)
1 clove garlic, minced
1/4 cup butter
1/2 cup fine dry bread crumbs
1/2 cup shredded cheddar or crumbled blue cheese
2 strips crisp cooked bacon, crumbled (1/4 cup)
Clean mushrooms. Remove stems from mushrooms. Chop enough of the stems to make 1 cup.
In a medium saucepan cook the chopped stems, green onion, and garlic in butter until tender. Stir in bread crumbs, cheese, and bacon. Spoon crumb mixture into mushroom caps. Return stuffed mushrooms to the baking pan.
Bake in a 425 degree oven for 8 to 10 minutes or until heated through.