Last night, we made some delicious stuffed mushrooms for dinner. We got the recipe from Brynna’s “Savor Washington Cookbook“. Since we loved it so much, we are going to share it with all you lucky readers. Here it is:
12 medium-size white mushrooms
1 medium yellow onion, diced
1/2 lb bacon, diced
2 celery stalks, sliced thinly
1 lb gorgonzola cheese
Preheat oven to 425º. Remove stems of mushrooms and put mushroom caps upside down on a baking sheet.
Sauté onion with olive oil until gold. Add bacon and cook until crisp, about 5 minutes. Add celery and cook 2 more minutes. Remove from heat and let cool. Stuff the mushroom caps with this mixture and cover stuffed mushrooms with cheese. Bake in 425º oven for 8-10 minutes or until cheese has melted and mushrooms are tender. Finally, eat and enjoy!
Eric and Brynna’s Suggestions:
There was too much filling so you could use more than 12 mushrooms. Also, a half lb of cheese is sufficient. Save yourself the $5.