Gruyere Cheese and Bacon Mushroom Caps

Prep Time: 10 minutes
Total Time: 1 hour
Makes: 12


  1. 24 large cremini mushrooms, about 2-in. (5-cm) diameter each
  2. 4 slices bacon, such as Sensations by Compliments Jalapeno Bacon
  3. 1/2 cup (125 mL) finely chopped onion
  4. 1 tbsp (15 mL) finely chopped fresh thyme
  5. 1/4 cup (60 mL) red wine
  6. 2 tsp (10 mL) Worcestershire sauce
  7. 2 tsp (10 mL) Dijon mustard
  8. 1/3 cup (75 mL) breadcrumbs
  9. 1/3 cup (75 mL) shredded cellar-aged Gruyère cheese


  1. Remove stems from mushrooms; finely chop stems. Set aside caps and chopped stems. Heat skillet over medium heat. Cook bacon until crisp and golden, 4 to 6 min. (reserve bacon fat in skillet). Drain bacon slices on paper towel. Finely chop; set aside.
  2. Heat skillet containing bacon fat over medium heat. Stir in onion, chopped mushroom stems and thyme; cook until onion has softened, about 5 min. Stir in wine and Worcestershire sauce; cook until most of liquid has evaporated. Mix in mustard. Cool completely.
  3. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. 
  4. Mix together onion mixture, reserved bacon, breadcrumbs and cheese. Spoon 1 tbsp (15 mL) filling into each mushroom cap. Place caps on lined baking sheet, spacing about 2-in. (5 cm) apart. Bake 10 to 12 min. until mushrooms are tender and filling is golden brown. Serve hot.

• Garnish with chopped fresh thyme, chives or parsley.
• Chop any leftover stuffed mushrooms; toss with pasta for quick dish.