It is our sixth day of Christmas over here, and we are going savory this time with the best stuffed mushrooms you will ever find.
What makes them the best?
Easiest question ever to answer…BACON and CHEESE. Two of the greatest foods there ever was.
Ok to be fair, I hate cheese, but not in these. And I will tell you what, I also hate mayo, and these have mayo in them too. They are the ultimate savory appetizer to me, and I make every Christmas, and they are gone in a flash.
Pro tips for making stuffed mushrooms
I have a few tips to ensure you get the maximum deliciousness out of your stuffed mushrooms.
- Do not wash the mushrooms. Instead, wet a paper towel and wipe them down. Washing them under water results in a soggy mushroom.
- This recipe has onions and the mushroom stems as part of the filling, it is important to chop those incredibly fine. I chop them in a food processor, which is something I recommend. However you chop them, make sure they are really finely chopped.
- Stuffing the mushroom caps can be messy. This is something my mother always complained about when we were younger. But I have the solution, pipe that shit in with a disposable piping bag (like they use for cake decorating) or a plastic bag. Simply ensure the opening in the piping bag or ziploc plastic bag is large enough to fit the filling through and pipe a small amount into each mushroom cap. Hands stay clean, and the filling stays where it is supposed to, in the mushroom.
- Bake at a high temperature on the lower third of the oven. Mushrooms have a high water content, and cooking at a high temp will release and evaporate the water in the mushrooms resulting in a nicely cooked and slightly caramelized bottom on the mushroom. If you cook lower, the mushrooms will give off their liquid and then basically steam in it…not ideal.
The ingredients list couldn’t be simpler and I promise they are easy to throw together and make for an impressive and delicious start to any meal. Also bonus, you can easily double or triple the recipe depending on your guest list.
- 30 mushrooms wiped clean, and stems pulled and finely diced
- half an onion super finely diced
- 1/2 cup mayo
- 1/2 cup of finely chopped or crushed cooked crispy bacon that has been cooled
- 2 teaspoons of worcestershire sauce
- 1 cup of shredded or grated sharp cheddar cheese
- 1/2 teaspoon salt
- pepper to taste
Preheat oven to 400 and make sure a rack is in the lower third of the oven.
Place the mushroom caps, bottom up on a greased baking sheet.
In a bowl mix together finely chopped mushroom stems, finely chopped onion, worcestershire sauce, may, cheese and salt and pepper. Spoon the mixture into a piping bag of a sealable plastic bag. Cut a hole in the tip large enough to get all the filling (it is chunky so the hole needs to be a bit bigger) and pipe into the mushroom caps.
Bake in the oven for about 25 minutes. The mushrooms will shrink in size a bit (because they have given off there liquid) and the filling should be bubbly and golden brown.
Need more mushrooms? I gotchu right here with a delicious mushroom soup.