Stilton and Bacon Stuffed Mushrooms

12 massive cremini mushrooms

2 thick slices of bacon, coarsely chopped (about half of c.)

half of c. onion, minced

Three oz. Stilton, crumbled (about half of c.)*

half of c. Panko breadcrumbs

2 tbsp. parsley, chopped

Preheat oven to 350 levels. Clear mushrooms with a moist paper towel. Take away stems and coarsely chop, put aside. Place mushroom caps, underside up in a medium baking dish.

In a medium skillet over medium warmth, prepare dinner bacon about Three minutes stirring sometimes, till barely crisp and fats has rendered. Add onion and prepare dinner 2 minutes. Add chopped mushroom stems and prepare dinner a further 1-2 minutes, till mushrooms are tender and onions are translucent. Take away from warmth.

Switch onion combination to a medium bowl and permit to chill 3-5 minutes. Add crumbled Stilton, panko and parsley. Stir till combination is nicely mixed and holds collectively when gently squeezed. Fill mushroom caps with about 1 tbsp. of filling.

At this level, mushrooms will be refrigerated till able to bake. Bake mushrooms for 25-30 minutes till mushrooms are tender and filling is golden brown. Serve instantly or at room temperature.

*Stilton is an English blue cheese made at solely a handful of dairies. For this recipe, I used Royal Mowbray from , a surprisingly scrumptious and price range pleasant choice accessible in my considerably restricted market.

(For the document, I additionally sought out different variations and solely discovered Borough Market at my native Entire Meals which, even after a particular journey, turned out to be very unbalanced and fairly salty. Boo! Somerdale makes a available model which is kind of tasty and stocked at many upscale delis across the US.)

Supply by Christine Hyatt

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