- Prep Time
- 10 mins
- Total Time
- 1 h
- Serves
- 12
Ingredients
- 24
- large cremini mushrooms, about 2-in. (5-cm) diameter each
- 4 slices
- bacon, such as Sensations by Compliments Jalapeño Bacon
- 1/2 cup
- finely chopped onion
- 125 mL
- 1 tbsp
- finely chopped fresh thyme
- 15 mL
- 1/4 cup
- red wine
- 60 mL
- 2 tsp
- Worcestershire sauce
- 10 mL
- 2 tsp
- Dijon mustard
- 10 mL
- 1/3 cup
- breadcrumbs
- 75 mL
- 1/3 cup
- shredded cellar-aged Gruyère cheese
- 75 mL
Method
- Step 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.
- Step 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.
- Step 3
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Step 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.
Tips
Garnish with chopped fresh thyme, chives or parsley.
Chop any leftover stuffed mushrooms; toss with pasta for quick dish.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
