By Guest Blogger Christine Hyatt
12 large cremini mushrooms
2 thick slices of bacon, coarsely chopped (about 1/2 c.)
1/2 c. onion, minced
3 oz. Stilton, crumbled (about 1/2 c.)*
1/2 c. Panko breadcrumbs
2 tbsp. parsley, chopped
Preheat oven to 350 degrees. Clean mushrooms with a moist paper towel. Remove stems and coarsely chop, set aside. Place mushroom caps, underside up in a medium baking dish.
In a medium skillet over medium heat, cook bacon about 3 minutes stirring occasionally, until slightly crisp and fat has rendered. Add onion and cook 2 minutes. Add chopped mushroom stems and cook an additional 1-2 minutes, until mushrooms are tender and onions are translucent. Remove from heat.
Transfer onion mixture to a medium bowl and allow to cool 3-5 minutes. Add crumbled Stilton, panko and parsley. Stir until mixture is well combined and holds together when gently squeezed. Fill mushroom caps with about 1 tbsp. of filling.
At this point, mushrooms can be refrigerated until ready to bake. Bake mushrooms for 25-30 minutes until mushrooms are tender and filling is golden brown. Serve immediately or at room temperature.
*Stilton is an English blue cheese made at only a handful of dairies. For this recipe, I used Royal Mowbray from Costco, a surprisingly delicious and budget friendly selection available in my somewhat limited market.
(For the record, I also sought out other versions and only found Borough Market at my local Whole Foods which, even after a special trip, turned out to be very unbalanced and quite salty. Boo! Somerdale makes a readily available version which is quite tasty and stocked at many upscale delis around the US.)
About the Author
Christine Hyatt savors life and great cheese each and every day. Check out her recipes, videos and blog postings at www.cheesechickchat. Christine serves as President of the American Cheese Society.
Article Source: Stilton and Bacon Stuffed Mushrooms