Makes 24 mushrooms
These little gems are perfect for anything. NO really - anything.
Ingredients
- 24 mushrooms: white, cremini, brown, whatever works for you
- Olive oil
- 6 green onions, finely chopped
- 1/2 cup Panko bread crumbs
- 1 cup smoked Gouda, grated
- 2 teaspoons Worcestershire sauce
- 3 tablespoons finely chopped parsley
- 1/2 teaspoon red pepper flakes
- Kosher salt and fresh ground
- 1/2 cup bacon, cooked and finely diced
Directions
- Preheat oven to 400
- Remove stems from mushrooms, set caps aside and chop stems finely
- Preheat non-stick pan on low/medium heat
- Lightly drizzle mushroom caps with olive oil and place bottom-side up in pan
- Cook until softened and just beginning to color - about 5 minutes - remove, gently turn upside down on a paper towel to drain any liquid then put face up on a lightly greased baking sheet
- Cook chopped stems with a little oil over medium heat in a non-stick pan about a minute
- Add green onions and continue to cook until all is softened, 4 to 5 minutes more - remove and put in a bowl
- Add panko, gouda, Worcestershire, parsley, red pepper flakes, salt and pepper & bacon - mix well
- Put some of the mixture into each mushroom cap
- Bake 20 minutes or until slightly crispy on top - serve