Hands down my father-in-law makes the best stuffed mushrooms I’ve ever had. I swear he must put crack in it or something because I can never have enough and I always want more! I kid, I kid……..there are no drugs in his mushrooms……..
It’s hard to recreate something that is already so delicious. There are some expectations that need to be met (especially by my husband) so I figured the best way to meet and exceed those expectations is to put bacon in it. Because bacon = crack.
I used Wellshire’s sugar free bacon because (like I’ve said before) their bacon is LEGIT….too legit to quit. (somebody stop me) What I really love about stuffed mushrooms, other than the bacon of course, is that you can add it to any meal, bring it to a party, and even freeze them! Also, these little morsels are so convenient. Like stand by the plate, just popping them in your mouth convenient! But my favorite thing to do with these stuffed mushrooms is to roll them up into a piece of butter lettuce. It’s like eating a mushroom, bacon, burger. Swwwooooooon.
A couple things before we get to the recipe
- use any kind of mushrooms you like. If big ol’ portobellos are your thing use them. I personally like the little ones, because of the popability of them!!
- If cheese is your thing, I suggest a nice gruyere or swiss.
- 1 lb ground beef
- 2 strips Wellshire bacon, crumbled
- 1/2 yellow onion, finely diced
- 1 tbl oil
- 1 egg yolk
- 7 leaves of spinach, finely chopped
- 1 tsp salt
- 24 oz mushrooms
- 2 tbl balsamic vinegar
- stems of mushrooms (chopped finely)
- 2 cloves garlic, minced
- OPTIONAL: fresh parsley
- Preheat oven to 350°
- Take a skillet and cook up your bacon pieces. Remove and set aside.
- Put your diced onions into the same skillet you cooked your bacon and add your balsamic vinegar.
- Turn on med low and let "caramelize" for about 10 minutes, stirring frequently.
- While onions are cooking, remove stems from mushrooms and chop very very finely.
- In a bowl, mix ground beef, onions, bacon, egg, chopped mushroom stems, minced garlic, and chopped spinach.
- Stuff into mushrooms and bake for 15 min.
- Top with fresh parsley and a sprinkle of salt.
If using cheese grate it on top of each mushroom before placing in oven.
If you are wanting to freeze them and save for a rainy day, stuff all the mushrooms uncooked and place in a baggy. Make sure you remove the air from the bag. You can also freeze them fully cooked, but wait until completely cooled, then stick in freezer.