bacon stuffed mushrooms

Ingredients

• Servings: 6
• 4 slices bacon
• 2 (12 ounce) packages fresh white mushrooms
• 3 tablespoons butter, melted
• 6 pitted black olives, finely chopped
• 1/4 cup finely chopped green onion
• 1 teaspoon oil-packed minced garlic
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 pinch cayenne pepper
• 1 tablespoon all-purpose flour
• 1/4 cup milk
• 4 slices swiss-flavored american cheese, chopped
• 3 tablespoons grated parmesan cheese

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins


• preheat oven to 375 degrees f (190 degrees c).
• place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. transfer bacon slices to paper towels, reserving bacon drippings in the skillet. crumble bacon when cooled.
• remove stems from mushrooms and set stems aside. place mushrooms, hollow sides up, on a baking sheet; brush the insides with melted butter.
• chop mushroom stems; cook and stir chopped stems, black olives, green onion, and crumbled bacon in the bacon drippings over medium heat until mushroom stems release their liquid, about 5 minutes. add garlic, salt, black pepper, and cayenne pepper; stir to coat.
• tilt the skillet slightly; move vegetable-bacon mixture to one side, allowing the bacon drippings to pool to the other side. whisk flour into bacon drippings until smooth and paste-like; slowly stir in milk until gravy is smooth. mix vegetable-bacon mixture into the gravy. add american cheese and parmesan cheese; cook and stir until cheeses melt, about 5 minutes. spoon filling into mushroom caps.
• bake in the preheated oven until mushrooms are tender and filling is lightly browned, about 20 minutes. remove mushrooms from baking sheet and cool on platter for 2 minutes before serving.