Bacon and leek stuffed mushrooms
Bacon and leek stuffed mushrooms are a savory appetizer featuring earthy mushrooms filled with a creamy mixture of cheeses, crispy bacon, and leeks. Baked until golden and bubbly, they make a delightful addition to any meal or gathering.
Cook time 15 min
Prep time 10 min
Ingredients:
2 mushrooms4 oz cream cheese
4 oz goat cheese
4 bacon strips
1/2 cup leek
1 tbsp butter
1 dash salt
1 dash black pepper
Bacon and leek stuffed mushrooms are a delicious and savory appetizer or side dish perfect for any occasion. Combining the earthy flavor of mushrooms, creamy cheeses, and the savory taste of bacon, this recipe is sure to impress your guests and tantalize your taste buds.
Instructions:
- Preheat your oven to 375°F (190°C).
- Clean the mushrooms by gently wiping them with a damp cloth. Remove the stems and finely chop them. Set the mushroom caps aside.
- Finely chop the leeks.
- Cut the bacon into small pieces.
- In a medium skillet over medium heat, cook the chopped bacon until it’s crispy. Use a slotted spoon to transfer the bacon to a paper towel-lined plate to drain.
- In the same skillet, add 1 tablespoon of butter and melt it over medium heat.
- Add the finely chopped leeks and mushroom stems to the skillet. Cook until the leeks are tender and translucent, about 5 minutes.
- Season with a dash of salt and black pepper, then remove from heat.
- In a medium mixing bowl, combine the cooked bacon, sautéed leeks and mushroom stems, cream cheese, and goat cheese. Mix well until all ingredients are thoroughly combined.
- Arrange the mushroom caps on a baking sheet lined with parchment paper or lightly greased.
- Spoon the cheese and bacon mixture into each mushroom cap, pressing down slightly to ensure they are well-filled.
- Place the stuffed mushrooms in the preheated oven and bake for 15-20 minutes, or until the mushrooms are tender and the filling is golden and bubbly.
- Remove the mushrooms from the oven and let them cool slightly before serving. Arrange them on a serving platter and enjoy!
By following these steps, you’ll create a mouthwatering dish that will be a hit at any gathering. The combination of crispy bacon, tender leeks, and creamy cheeses stuffed into mushrooms is a treat you won't want to miss.
Bacon and leek stuffed mushrooms FAQ:
Opt for large portobello or cremini mushrooms for stuffing, as they provide ample space for the filling. Each mushroom cap should be at least 2-3 inches in diameter.
The stuffed mushrooms are done when they are tender and the filling is golden and bubbly, typically after 15-20 minutes in a preheated oven at 375°F (190°C).
Yes, you can prepare the stuffed mushrooms ahead of time and refrigerate them before baking. Just add about 5 minutes to the baking time if baking straight from the fridge.
For a vegetarian option, consider using cooked and crumbled tempeh, shiitake mushrooms, or a plant-based bacon substitute to maintain flavor and texture.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven until warmed through.
Tips:
- Choose large, firm mushrooms to ensure they hold up well during baking and can accommodate the filling.
- Pre-cook the bacon to your desired level of crispiness before incorporating it into the filling.
- For a creamier filling, use softened cream cheese and goat cheese to make mixing easier.
- Make sure to finely chop the leeks to ensure even cooking and distribution throughout the filling.
- Season the mushroom caps with a little salt and pepper before stuffing them to enhance their flavor.
- Feel free to experiment with additional ingredients, such as herbs or different types of cheese, to customize the recipe to your liking.
Nutrition per serving
2 ServingsCalories 530kcal
Protein 27g
Carbohydrates 12g
Fiber 1.25g
Sugar 6g
Fat 40g
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