Friday, January 25, 2013

Bacon, Herb, and Cheese Stuffed Mushrooms

I saw this on a menu in a restaurant in downtown Davenport last week and thought that I could easily make a version of this on my own.  Stuffed mushrooms are a favorite appetizer of mine and one that is great to make at home.  Full of flavor, herbs, bacon (or ham), and cheese - these are a go-to for me when it comes to do-ahead appetizers.

What's great about these?  I can make enough appetizers for a party of 8-10 people for less than half what I spent on these tasty treats in the restaurant.

8 slices of applewood smoked (or your favorite) bacon, cooked ($.50)
3-4 T. bread crumbs ($.10)
1/3 C. parmesan cheese ($.30)
1/4 C. ricotta cheese ($.30)
3 T. sour cream ($.10)
1/3 C. shredded mozzarella or provolone ($.50)
8 thin slices of munster cheese ($.50)
1 1/2 tsp. each: basil, minced garlic, and Italian seasoning ($.10)
2 T. Italian salad dressing (free after coupons)
salt and pepper to taste
32 medium sized white button mushrooms ($2)
1-2 tsp. olive oil ($.10)


Heat oven to 400.  Grease a 9x9" baking dish.

Chop bacon finely.  Remove mushroom caps and set aside for another use (I like to use them in stocks, soups, pasta sauces, etc.)  Cut slices of munster cheese into quarters.

In a large mixing bowl, combine all ingredients except mushrooms, olive oil, and sliced munster cheese.  Mix well to combine.

Fill each mushroom with 1-2 T. of filling.  Brush bottom of mushrooms with olive oil and top each with a slice of munster.

Line mushrooms up (not touching) in prepared baking sheet.

Bake at 400 for 25 minutes or until mushrooms are tender and cheese is melted.

Yields: 32 mushrooms or 10 servings
Cost: $4.25
Cost per mushroom: $.14

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