Stuffed Mushrooms

Stuffed Mushrooms
Yield: 3 dozen caps Prep 15 mins Bake 400°F 10 mins


  • 1 1/2 pounds mushrooms (about 3 dozen), stems removed, chopped
  • 3 slices bacon, chopped
  • 1/3 cup finely chopped red onion
  • 1 large clove garlic, finely chopped
  • 1/4 teaspoon dried thyme
  • 1 slice white bread, finely diced
  • 1 tablespoon chopped parsley
  • 3 ounces goat cheese, crumbled

Make It

1. Heat oven to 400 degrees F.

2. Cook mushroom caps in saucepan of boiling water until cooked halfway, 5 minutes. Drain; place, stem side up, on paper towel-lined baking pan.

3. Cook bacon in medium-size nonstick skillet over medium heat for 3 minutes. Add chopped mushroom stems, onion, garlic and thyme; cook, stirring occasionally, for 8 minutes. Scrape mixture into medium-size bowl. Add bread, parsley and goat cheese; mix well.

4. Remove toweling from baking pan. Return caps to pan. Spoon 1 to 2 teaspoons filling into each cap, depending on size of mushrooms.

5. Bake in 400 degree F oven for 10 minutes or until slightly golden. Makes about 3 dozen caps.

Nutrition Facts

Amount Per Serving: cal. (kcal): 23, Fat, total (g): 1, chol. (mg): 2, sat. fat (g): 1, carb. (g): 1, fiber (g): , pro. (g): 1, sodium (mg): 39, Percent Daily Values are based on a 2,000 calorie diet.