- 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.
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