Bacon Rosemary Stuffed Mushrooms

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Introduction

There’s something undeniably comforting about bite-sized appetizers, especially when they come loaded with flavor, like these Bacon Rosemary Stuffed Mushrooms. I first tried this recipe during a cozy holiday gathering, and it instantly became a crowd favorite. Each tender mushroom cap is packed with a delightful mix of savory bacon, fragrant rosemary, and creamy Edam cheese, making it the perfect finger food for any occasion—from casual dinners to festive celebrations.

Why make this recipe

What makes this recipe special

This recipe is not just tasty; it’s also incredibly versatile and simple to whip up. The combination of crispy bacon and aromatic rosemary elevates the classic stuffed mushroom to a whole new level. Plus, it’s a fantastic way to impress your guests without spending all day in the kitchen. Perfect for weeknight dinners or as a show-stopping appetizer at parties, these stuffed mushrooms cater to many occasions.

"These stuffed mushrooms are simply divine! The balance of flavors between the crispy bacon and fresh rosemary is heavenly. They disappeared within minutes at our last party!" – Happy Home Cook

Preparing Bacon Rosemary Stuffed Mushrooms

With just a few straightforward steps, you can create a dish that’s as visually appealing as it is delicious. Here’s a quick overview of how this recipe comes together:

1. Sauté the onions and mushroom stems until softened.
2. Cook the bacon to crisp perfection.
3. Combine the filling ingredients and stuff the mushroom caps.
4. Bake until golden and bubbly.

This process should take you about 30-40 minutes from start to finish, depending on your kitchen pace.

Ingredients

What you’ll need

Gather these items for a mouthwatering treat:

• 2 tablespoons butter
• 1 onion, chopped
• 1 (8 ounce) package mushrooms, stems removed and chopped (reserve the caps)
• 4 slices bacon, chopped
• 1.25 cups shredded Edam cheese
• 2 sprigs fresh rosemary, chopped

Helpful tip: If you can’t find Edam cheese, feel free to substitute with Gouda or a similar creamy cheese that melts well.

Directions

Step-by-step instructions

Now that you have your ingredients ready, let’s dive into the cooking process:

1. Preheat your oven to 400°F (200°C).
2. In a skillet over medium heat, melt the butter. Add the chopped onion and sauté until it becomes soft and translucent, about 5 minutes.
3. Add the chopped mushroom stems and cook until they soften, around 5 to 7 minutes.
4. In a separate large skillet, cook the chopped bacon over medium-high heat until it’s crispy, about 10 minutes. Drain excess grease on paper towels.
5. Mix the cooked bacon into the mushroom mixture, then stir in the shredded Edam cheese and chopped rosemary until everything is well combined.
6. Fill each mushroom cap generously with the filling mixture and place them on a baking sheet.
7. Bake in the preheated oven until the filling is lightly browned and the cheese has melted, about 15 to 20 minutes.

Best ways to enjoy it

Serving suggestions

When it comes to serving these scrumptious stuffed mushrooms, presentation is key. Arrange them on a beautiful platter and garnish with a sprig of rosemary for an elegant touch. Pair them with a light salad or some crusty bread to complement their rich flavors. They’re also delightful paired with a chilled white wine or a sparkling beverage for an added touch of sophistication.

Storage and reheating tips

Keeping leftovers fresh

If you find yourself with leftovers (which is rare but possible!), here’s how to store them: Place the cooled stuffed mushrooms in an airtight container in the refrigerator. They’re best enjoyed within 3 days. To reheat, simply pop them back in a 350°F (175°C) oven for about 10-15 minutes or until warmed through.

For longer storage, consider freezing the uncooked stuffed mushrooms. Just prepare them up to the baking stage, freeze them on a baking sheet, then transfer to a freezer-safe bag. They can be baked straight from frozen; just add a few extra minutes to the baking time.

Helpful cooking tips

Tricks for success

To elevate your mushrooms even further, try adding a touch of garlic or a sprinkle of crushed red pepper flakes for a hint of heat. For a creamier texture, consider mixing in a little cream cheese with the Edam cheese. Don’t rush the cooking process; allowing the onions and mushrooms to really soften enhances the overall flavor of the filling.

Creative twists

Recipe variations

Get creative with your stuffing! Swap out the bacon for finely chopped smoked sausage or vegetarian sausage to cater to different dietary needs. You can also play around with different cheeses—sharp cheddar or a tangy blue cheese can add a whole new flavor profile. Need more veggies? Chopped spinach or artichokes would make a delicious addition!

Common questions

Your questions answered

• How long does it take to make these stuffed mushrooms?
  It takes about 30-40 minutes from start to finish, making it a quick yet impressive appetizer.

• Can I make these ahead of time?
  Yes! You can prepare the stuffing and fill the mushrooms up to a day in advance, then refrigerate until you’re ready to bake.

• What can I use instead of Edam cheese?
  Gouda or mozzarella are excellent substitutes if you can’t find Edam. Just ensure they melt well for the best results.

These Bacon Rosemary Stuffed Mushrooms are more than just a recipe; they’re a guaranteed crowd-pleaser that will have your family and friends begging for the secret ingredient! Enjoy making them!

Bacon Rosemary Stuffed Mushrooms

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These delightful bite-sized appetizers are filled with a savory mixture of crispy bacon, fragrant rosemary, and creamy Edam cheese, making them the perfect finger food for any occasion.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 pieces

Course: Appetizer, Snack

Cuisine: American

Calories: 120

Ingredients Method Nutrition Notes

Ingredients

  

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For the stuffed mushrooms

• 8 ounces package mushrooms, stems removed and chopped (reserve the caps)
• 4 slices bacon, chopped Cook until crispy
• 1.25 cups shredded Edam cheese Can substitute with Gouda or similar creamy cheese
• 2 tablespoons butter For sautéing
• 1 medium onion, chopped
• 2 sprigs fresh rosemary, chopped

Method

 

Preparation

1. Preheat your oven to 400°F (200°C).
2. In a skillet over medium heat, melt the butter. Add the chopped onion and sauté until it becomes soft and translucent, about 5 minutes.
3. Add the chopped mushroom stems and cook until they soften, around 5 to 7 minutes.
4. In a separate large skillet, cook the chopped bacon over medium-high heat until it’s crispy, about 10 minutes. Drain excess grease on paper towels.
5. Mix the cooked bacon into the mushroom mixture, then stir in the shredded Edam cheese and chopped rosemary until everything is well combined.
6. Fill each mushroom cap generously with the filling mixture and place them on a baking sheet.
7. Bake in the preheated oven until the filling is lightly browned and the cheese has melted, about 15 to 20 minutes.

Nutrition

Serving: 1gCalories: 120kcalCarbohydrates: 3gProtein: 7gFat: 9gSaturated Fat: 4gSodium: 200mgSugar: 1g

Notes

For an elevated flavor, try adding garlic or red pepper flakes. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen uncooked.

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