Bacon Gouda Stuffed Shrooms


Jodi Taffel Winning Recipes Leave a Comment

Bacon Gouda Stuffed ShroomsCooking Planit Formaggio Cheese Recipe Challenge 2nd Place

Crimini Mushrooms, Large — 24
Garlic — 1 Clove
Shallot — 1
Bacon, Thick Cut — 1⁄2 Pound
Smoked Gouda Cheese — 1⁄2 Pound
Black Pepper
Breadcrumbs, Seasoned — 1⁄4 Cup
Kosher Salt

For party prep, make the stuffing the day before. Fill the mushrooms a few hours before start time, then pop them in the oven just before guests arrive so you can pull them out of the oven and serve them piping hot.

Clean the mushrooms with a damp paper towel and remove the stems. Place stems in the food processor and pulse until they are finely minced. Pour into a large mixing bowl.

Finely chop shallot. Add to mushroom stems.

Mince garlic. Add to mushroom stems.

If you purchased a block of smoked Gouda, shred now and place in bowl of mushroom stems.

Preheat oven to 350 degrees.
Place bacon on a wire rack over a sheet pan and cook in the preheated oven for [20-30 minutes] until cooked but still tender, not too crisp. When bacon is done, remove to a plate of paper towels to drain.

In a small mixing bowl, combine breadcrumbs and about 1 tablespoon of bacon grease—just enough to make them stick together, but not enough to look like wet sand.

Once bacon is cool enough to touch, mince and add it to the mushroom and cheese mixture. Season with salt and pepper to taste.
Fill each mushroom cap with the mushroom and cheese mixture. Arrange the mushrooms on a clean sheet pan, then sprinkle breadcrumbs over the top.

Place the stuffed mushrooms in the preheated oven and bake until cheese is melted and mushrooms are browned, about [15-25 minutes].
Transfer bacon and Gouda stuffed mushrooms to a serving platter. Serve immediately!


Leave a Reply

Your email address will not be published. Required fields are marked *