Egg And Bacon Stuffed Mushrooms Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F (190°C).
• STEP 2.Remove the stems from the mushrooms and set aside. Place the mushroom caps on a baking sheet.
• STEP 3.In a skillet, cook the bacon until crispy. Remove the bacon from the skillet and drain on paper towels. Crumble the bacon into small pieces.
• STEP 4.In the same skillet, add the mushroom stems and cook until softened. Remove from heat.
• STEP 5.In a bowl, whisk the eggs until well beaten. Add the cooked mushroom stems, crumbled bacon, and shredded cheese. Mix well.
• STEP 6.Spoon the egg mixture into the mushroom caps, filling them to the top.
• STEP 7.Bake in the preheated oven for 15-20 minutes, or until the eggs are set and the mushrooms are tender.
• STEP 8.Remove from the oven and let cool slightly before serving.
• STEP 9.Serve the stuffed mushrooms hot or at room temperature.

Cooking Tips

• You can use any type of mushrooms for this recipe, such as button mushrooms or cremini mushrooms.
• Make sure to remove the stems from the mushrooms before filling them.
• If you prefer a vegetarian version, you can omit the bacon and add some sautéed vegetables instead.
• These stuffed mushrooms can be made ahead of time and reheated in the oven before serving.

Storage and Serving

• Store any leftover stuffed mushrooms in an airtight container in the refrigerator.
• To reheat, place the mushrooms on a baking sheet and bake in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through.
• Serve the stuffed mushrooms as an appetizer or as a side dish with your favorite main course.