A lot of stuffed mushroom recipes call for some sort of bread based binder for all of the ingredients.  I’ve experimented with grinding rice crackers or using a rice based bread, but in the end, I find that unnecessary.  So these are super simple and yet very tasty, with the flavor of the mushroom really shining through!

Ingredients Used:

• 6 Stuffing Mushrooms
• 4 or 5 diced Crimini Mushrooms
• 3 slices cooked and diced Trader Joe’s Uncured Pepper Turkey Bacon
• 1/3 cup Panchetta
• 1/3 cup diced red onion
• 1/3 cup crumbled goat cheese
• 1 tbsp Trader Giottos Extra Virgin Olive Oil
• Johnny’s Seasoning Salt

Oh So Easy

Cook the bacon if you have not yet done so.  Put aside on a paper towel.  In the same pan that you cooked the bacon in, add the panchetta and cook until almost crispy.  Drain the oil and set aside as well.

Wash the stuffing mushrooms and pop the stem off.  Set the stems aside.  Put the mushroom caps top side up on a paper towel to let all of the water drain.  Take the reserved stems of the stuffing mushrooms and dice.  Combine these with the diced Crimini mushrooms.

Heat the oil over medium heat in the same 10” All Clad French Skillet used for the Panchetta. Add the red onion, seasoned with Johnny’s and saute until mostly translucent. Add all of the diced mushrooms seasoned with Johnny’s and saute for a couple of minutes.  Add the bacon and panchetta to the pan to get all of the flavors mingled.

Mix It

In a large bowl, combine the above mixture with the goat cheese and let cool slightly.

Heat your counter top oven to 350.  Take a broiling pan and lightly dust with the olive oil spray.  I like to also add a sprinkle or two of Johnnys.  Take an empty stuffing mushroom and fill to the brim with the combined mixture.  Repeat until all of the stuffing mushrooms are full.  Place them in the broiling pan and cook for 20 minutes  or until the stuffing mushrooms start to change color and sweat in the broiling pan.

Enjoy!

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What are your favorite ways to stuff mushrooms?

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