Bacon Cheddar Stuffed Mushroom

• Meat

  • 3 slices Bacon

• Produce

  • 9 Button mushrooms, white
  • 2 Garlic cloves, large
  • 1/2 Onion, medium
  • 1 tbsp Parsley, dried

• Canned Goods

  • 3 tbsp Chicken broth

• Condiments

  • 3 tbsp Mirin

• Oils & Vinegars

  • 1 Olive oil cooking spray

• Bread & Baked Goods

  • 1/4 cup Italian breadcrumbs

• Dairy

  • 3/4 cup Cheddar, white
  • 2 tbsp Parmesan cheese

Found on smalltownwoman.com

Description

Ingredients

• 3 slices of bacon
• 9 white button mushrooms washed, stems removed and stems finely chopped
• 1/2 medium onion minced
• 2 large garlic cloves minced
• 3 tablespoons mirin
• 3 tablespoons chicken broth
• 1/4 cup Italian breadcrumbs
• 1 tablespoon dried parsley
• 3/4 cup shredded white cheddar
• 2 tablespoons Parmesan cheese
• olive oil cooking spray

Directions

• Preheat oven to 400 degrees. Fry up three slice of bacon and finely chop. Reserve 1 tablespoon of bacon grease in the skillet. Add the onion to the skillet and cook 1-2 minutes. Add the chopped mushroom stems and cook for an additional 5-7 minutes stirring once or twice. Lower the heat, add the garlic and cook an additional minute. Add the mirin and chicken broth. Cook for an additional 7-10 minutes or until liquid is cooked down by 1/2. Remove from the heat and allow to cool for a few minutes. Add the breadcrumbs, parlsey, cheddar and Parmesan. Arrange the mushrooms on a baking and spray lightly with olive oil. Roll the breadcrumbs mixture into loose balls and place onto the mushroom caps pressing down gently. Bake at 400 degrees for 20 minutes.