Stuffed Mushrooms with Cheese and Bacon

Ingredients

• 12 whole large mushrooms
• 4 slices bacon
• 4 oz cream cheese
• ½ cup shredded cheddar cheese
• 1 large egg yolk
• 1 tbsp olive oil
• ¼ tsp salt
• ¼ tsp black pepper

Instructions

1. 1

   Preheat oven to 375°F. Clean the 12 mushrooms and remove stems; finely chop the stems and set aside.

2. 2

   In a skillet over medium heat, cook the 4 slices bacon until crisp, about 6-8 minutes. Remove bacon, crumble, and reserve 1 tbsp drippings in the pan.

3. 3

   Add chopped mushroom stems to the skillet and sauté until softened, about 3-4 minutes. Remove from heat and let cool slightly.

4. 4

   In a bowl, mix the crumbled bacon, sautéed stems, 4 oz cream cheese, 0.5 cup cheddar, 1 egg yolk, 0.25 tsp salt, and 0.25 tsp pepper until well combined.

5. 5

   Brush the mushroom caps with 1 tbsp olive oil and place on a baking sheet. Fill each cap generously with the cheese mixture.

6. 6

   Bake until mushrooms are tender and filling is golden and bubbly, about 15-18 minutes. Let rest 2 minutes before serving.

Tools you’ll need

• baking sheet
• skillet
• mixing bowl
• knife
• cutting board

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