Stuffed Mushrooms with Bacon and Blue Cheese
By Nick IversonPublished on October 6, 2013
Time
1 hour
Yield
Makes 24 stuffed mushrooms
Ingredients
24 large white mushrooms (1 ¾ to 2 inches in diameter), stems removed and reserved2 tablespoons olive oil ¼ teaspoon table salt ¼ teaspoon black pepper, divided1 small shallot, minced2 garlic cloves, minced2 slices bacon, chopped fine¼ cup dry white wine 1 ounce blue cheese, crumbled (¼ cup)2 tablespoons chopped fresh chives 1 teaspoon cider vinegar
Before You Begin
Try cremini instead of white mushrooms.
Instructions
- Adjust oven rack to middle position and heat oven to 425 degrees. Line rimmed baking sheet with aluminum foil. Toss mushroom caps with oil, ¼ teaspoon salt, and ⅛ teaspoon pepper in large bowl. Arrange caps gill side up on prepared sheet and roast until juice is released, about 20 minutes. Flip caps and roast until well browned, about 10 minutes; set aside.
- Meanwhile, pulse reserved stems, shallot, garlic, and ⅛ teaspoon pepper in food processor until finely chopped, 10 to 14 pulses. Cook bacon in 8-inch nonstick skillet over medium heat until crispy, about 5 minutes. Add stem mixture to skillet and cook until golden brown and moisture has evaporated, about 5 minutes. Add wine and cook until nearly evaporated and mixture thickens slightly, about 1 minute. Transfer to bowl and let cool slightly, about 5 minutes. Stir in blue cheese, chives, and vinegar. Season with salt and pepper to taste.
- Flip caps gill side up. Divide stuffing evenly among caps. (Stuffed caps can be refrigerated for 1 day; increase baking time to 10 to 15 minutes.) Return caps to oven and bake until stuffing is heated through, 5 to 7 minutes. Serve.
Time
1 hourYield
Makes 24 stuffed mushroomsIngredients
24 large white mushrooms (1 ¾ to 2 inches in diameter), stems removed and reserved
2 tablespoons olive oil
¼ teaspoon table salt
¼ teaspoon black pepper, divided
1 small shallot, minced
2 garlic cloves, minced
2 slices bacon, chopped fine
¼ cup dry white wine
1 ounce blue cheese, crumbled (¼ cup)
2 tablespoons chopped fresh chives
1 teaspoon cider vinegar
Test Kitchen Techniques
Ingredients
24 large white mushrooms (1 ¾ to 2 inches in diameter), stems removed and reserved
2 tablespoons olive oil
¼ teaspoon table salt
¼ teaspoon black pepper, divided
1 small shallot, minced
2 garlic cloves, minced
2 slices bacon, chopped fine
¼ cup dry white wine
1 ounce blue cheese, crumbled (¼ cup)
2 tablespoons chopped fresh chives
1 teaspoon cider vinegar
Test Kitchen Techniques
Ingredients
24 large white mushrooms (1 ¾ to 2 inches in diameter), stems removed and reserved
2 tablespoons olive oil
¼ teaspoon table salt
¼ teaspoon black pepper, divided
1 small shallot, minced
2 garlic cloves, minced
2 slices bacon, chopped fine
¼ cup dry white wine
1 ounce blue cheese, crumbled (¼ cup)
2 tablespoons chopped fresh chives
1 teaspoon cider vinegar
Test Kitchen Techniques
Why This Recipe Works
Too often these hors d’oeuvres are leathery and dried out with bland, watery filling. To get rid of excess moisture before stuffing, we roast the mushrooms gill side up until their juice is released and they’re browned; then we flip them gill side down to let the liquid evaporate. The result is a meaty-textured mushroom ready for stuffing. To create the filling, we chop the mushroom stems in the food processor and sauté them with garlic and wine. Cheese binds the filling together, and a final hit of acid brightens the earthy, savory flavor. Once stuffed, the mushrooms need only another brief stint in the oven before they’re ready for the buffet.
Before You Begin
Try cremini instead of white mushrooms.
Instructions
- Adjust oven rack to middle position and heat oven to 425 degrees. Line rimmed baking sheet with aluminum foil. Toss mushroom caps with oil, ¼ teaspoon salt, and ⅛ teaspoon pepper in large bowl. Arrange caps gill side up on prepared sheet and roast until juice is released, about 20 minutes. Flip caps and roast until well browned, about 10 minutes; set aside.
- Meanwhile, pulse reserved stems, shallot, garlic, and ⅛ teaspoon pepper in food processor until finely chopped, 10 to 14 pulses. Cook bacon in 8-inch nonstick skillet over medium heat until crispy, about 5 minutes. Add stem mixture to skillet and cook until golden brown and moisture has evaporated, about 5 minutes. Add wine and cook until nearly evaporated and mixture thickens slightly, about 1 minute. Transfer to bowl and let cool slightly, about 5 minutes. Stir in blue cheese, chives, and vinegar. Season with salt and pepper to taste.
- Flip caps gill side up. Divide stuffing evenly among caps. (Stuffed caps can be refrigerated for 1 day; increase baking time to 10 to 15 minutes.) Return caps to oven and bake until stuffing is heated through, 5 to 7 minutes. Serve.
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