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Stuffed mushrooms

Ingredients

  • 30 mushrooms wiped clean, and stems pulled and finely diced
  • half an onion super finely diced
  • ½ cup mayo
  • ½ 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
  • ½ teaspoon salt
  • pepper to taste

Instructions

  • 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.