INGREDIENTS
- 5 slices Bacon
- 42 White button mushrooms
- 2 tbs. Panko
- 2 tbs. Parsley, chopped
- 1 tsp. Sage, minced
- 3 oz. Bleu cheese, crumbled
- Salt, to taste
- Black pepper, to taste
- 2 tbs. Dry white wine
DIRECTIONS
Cook bacon until crisp. Drain bacon on paper towels then crumble.
Preheat oven to 400 degrees.
Clean and trim off the rough bottom ends of the mushroom stems, then remove the stems and chop them fine. Add to a bowl with bacon, panko, parsley, sage, bleu cheese, salt and pepper. Mix thoroughly. The mixture should hold together slightly. If it seems dry, moisten with a few drops of water or wine.
Put the mushroom caps, rounded side down, onto a baking dish and lightly brush with olive oil. Bake for 5 minutes, or until tender and glossy.
Stuff the mushrooms with the filling and place the mushrooms back into a baking dish. Drizzle wine around the edges of the dish.
Bake, uncovered, until golden brown, about 30 minutes.
Article Provided By: Allison Thomas
