Say that five times fast.
Confession: I hate long blog post/recipe titles. I mean, when someone asks you what you made, who wants to say eight words for one dish? I struggled with what to name this one because they aren’t just any stuffed mushrooms – they’re bacon, goat cheese and caramelized onion stuffed mushrooms, and believe me, every one of those ingredients warrants a spot in the title. It’s okay, though. I figure if you make them, you can just call them “stuffed mushrooms.” 😛
I have a lot of memories attached to the basic stuffed mushroom. You know, the cream cheese and bacon ones. Standing by my mom while she stuffed mushrooms sneaking spoonfuls of filling when she wasn’t looking. A bunch of girlfriends sitting around my friend’s dining room table popping mushrooms in our mouths as soon as they came out of the oven. My college roommate and I making them for a party thinking we were all fancy only to find that half the guests hated mushrooms (more for us!!).
One day soon after I got married I decided to mess with the classic. I started by replacing the bacon with pancetta and the cream cheese with goat cheese. I called them “adult stuffed mushrooms” because I’m lame like that.
Over time the tweaks continued – I decided that the subtle difference between bacon and pancetta was lost when combined with all that creamy cheese. I fell in love with the pairing of sweet onions and tangy goat cheese. I brought cream cheese back into the picture to help bind the crumbly goat cheese and to cut the tang back and make it more crowd pleasing (because sadly, there are people out there in this world who don’t like goat cheese. *tear*).
In the end, I think these little guys are a new classic. They’re still the crowd pleasing stuffed mushrooms I grew up with, just kicked up a notch.
PrintBacon, Goat Cheese and Caramelized Onion Stuffed Mushrooms
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Ingredients
- 2 pounds button or cremini mushrooms
- 8-9 slices bacon
- 4-5 Tbs caramelized sweet onions, minced (I caramelize onions in the slow cooker
- 8 oz cream cheese
- 6-8 oz soft goat cheese
- 1 small bunch chives, minced (optional)
Instructions
- Preheat oven to 375 degrees
- Clean mushrooms well*
- Separate mushrooms stems from caps and finely chop the stems.
- Cook bacon until crisp, allow to cool, then crumble into small pieces.
- Saute mushrooms stems in bacon fat or fat/oil of choice on medium heat until soft, 5-10 minutes.
- Season cooked stems with salt and pepper to taste.
- Combine cream cheese, goat cheese, caramelized onions, crumbled bacon and 4-5 Tbs of the sauteed stems (and chives if using) in a bowl.
- Stuff caps generously.
- Place evenly spaced in a baking dish or on a baking sheet and bake for 15-20 minutes or until caps are browned and filling is browned on top and melty inside.
Notes
* If you wash your mushrooms I recommend laying them out to dry while you prep the other ingredients so that you don’t end up with watery stuffed mushrooms.
Bacon, Goat Cheese and Caramelized Onion Stuffed Mushrooms PrintPrep time30 minsCook time20 minsTotal time50 mins Author: Joy @ The Joyful FoodieRecipe type: appetizer, finger food, game foodIngredients
- 2 pounds button or cremini mushrooms
- 8-9 slices bacon
- 4-5 Tbs caramelized sweet onions, minced (I caramelize onions in the slow cooker
- 8 oz cream cheese
- 6-8 oz soft goat cheese
- 1 small bunch chives, minced (optional)
Instructions
- Preheat oven to 375 degrees
- Clean mushrooms well*
- Separate mushrooms stems from caps and finely chop the stems.
- Cook bacon until crisp, allow to cool, then crumble into small pieces.
- Saute mushrooms stems in bacon fat or fat/oil of choice on medium heat until soft, 5-10 minutes.
- Season cooked stems with salt and pepper to taste.
- Combine cream cheese, goat cheese, caramelized onions, crumbled bacon and 4-5 Tbs of the sauteed stems (and chives if using) in a bowl.
- Stuff caps generously.
- Place evenly spaced in a baking dish or on a baking sheet and bake for 15-20 minutes or until caps are browned and filling is browned on top and melty inside.
Notes* If you wash your mushrooms I recommend laying them out to dry while you prep the other ingredients so that you don’t end up with watery stuffed mushrooms.WordPress Recipe Plugin by EasyRecipe
