These Gouda and Bacon Stuffed Mushrooms, made with your basic white button mushroom, are a hearty, crowd-pleasing party appetizer. Stuff them ahead and bake them when ready. Your guests won't be able to have just one!
- 1 pound white button mushrooms, thoroughly cleaned
- 8 strips bacon (not thick cut)
- 1/2 yellow onion, diced
- 8 ounces gouda cheese, grated
- 1/2 cup bread crumbs
- 1/2 teaspoon dried thyme
1 Preheat your oven to 400˚F.
2 Cut the stems out of the mushrooms: Use a small paring knife to cut the stems out of each mushroom. Make a good-sized divot in the mushrooms, but make sure to leave enough mushroom around the edges to hold the filling. Finely dice the stems and cored bits.
3 Cook the bacon: Meanwhile, add bacon to a medium or large skillet over medium heat. Cook until bacon is browned and crispy, about 6 to 7 minutes. Remove the cooked bacon, leaving the grease, and chop into tiny bits.
4 Cook the filling ingredients: Add the chopped mushroom cores, diced onions, and thyme to the skillet with the reserved bacon grease. Sauté the filling ingredients over medium heat until the onions are soft, about 5 minutes. Remove from heat and stir in breadcrumbs and chopped bacon. Let cool.
5 Add the gouda: After mixture has cooled slightly, stir in the grated gouda cheese.
6 Stuff the mushrooms: Line up the cored mushrooms in a baking dish that has been lightly oiled to prevent sticking. Spoon about 2 heaping tablespoons of the filling into each mushroom, piling it high and packing it in. It’s okay if the mushrooms are almost overflowing. You should use all the filling!
7 Bake the mushrooms: Bake the stuffed mushrooms for 20 minutes at 400˚F. Let cool slightly before serving.
Stuffed mushrooms can be made completely in advance and reheated in a 350˚F oven until warmed through. They keep fine in the fridge for up to 3 days.