We are going to make some amazing stuffed mushroom caps. So, we are going to start out basting the mushroom caps, both sides, with some olive oil and a little bit of salt. And then we are going to roast our mushroom caps, cavity side down in an oven at 375° for about 20 minutes. Grind up some pine nuts on the side in a processor. You’re going to need those for later. And then you’re going to slice up and cook up about two slices of bacon. Saute that up until the fat is rendered down and it’s cooked nicely through. Pull your bacon lardons off the stove and set them aside. Cook up your onions and garlic in the bacon grease and sauté that up until it’s nice and fragrant. Season with salt and pepper. And then add in the minced mushroom stems and some minced parsley and fresh thyme. And then about a/4 cup to a half a cup of bread crumbs, just enough to thicken it up. And then you want to give that a toss until the breadrumbs start to brown. And then you’re going to add in your pine nuts and thicken that up. Season it with salt and a little bit of pepper. Then you’re going to add in about a half a cup of cream cheese and mix that in really well. Add your bacon back in and give it a stir. Pop your mushroom caps out of the oven and flip them over and top them each with a decent amount of filling. And then you’re going to cover each mushroom cap in shredded parmesan cheese. Top them each with a few green onions or some parsley or whatever you want to garnish with. Pop your mushrooms back in the oven. for another 10 minutes at 375° and then they are ready. You can pull them out and you can serve them. Cream cheese stuffed porttoella mushroom caps. Enjoy.
Dining and Cooking