12714 Bacon-Stuffed Cremini Mushrooms Makes about 6 servings Wed Aug 06 07:52:26 -0700 2008 Thu Feb 05 19:06:36 -0800 2009 Licensed http://www.chow.com/recipes/12714 Fri, 06 Feb 2009 03:06:36 GMT Wild cremini mushrooms (now available in most supermarkets) may look like cultivated white agarics (buttons), but once you've tasted their earthy, woodsy flavor, you'll see why they're preferable to the blander variety and are ideal for stuffing. Although you can also stuff other delicious exotic mushrooms, such as cup-shaped golden chanterelles, expensive shiitakes, and small portabellas, most of these require not only a little precooking to ensure tenderness but also extra labor scooping out cavities in the caps large enough to stuff. Virtually any lean smoked or unsmoked bacon can be used in the stuffing, but I think the meatiness of Irish or English bacon (or even fine Canadian bacon) contributes a great deal to the overall texture.

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  • Wipe the mushrooms clean with a damp cloth, remove the stems and chop them finely, then arrange the caps open side up in a large, shallow baking dish.
  • In a large skillet, fry the bacon over moderate heat till browned and drain on paper towels. Pour all but 1 tablespoon of grease from the skillet, add the butter, and let melt. Add the chopped mushroom stems, scallions, bell pepper, and garlic, stir till softened, about 5 minutes, and transfer to a mixing bowl. Add the bacon pieces, sour cream, Worcestershire, salt, and pepper and mix till well blended.
  • Preheat the oven to 350°F.
  • Stuff the mushroom cavities with equal amounts of the mixture and bake till the tops are golden, about 20 minutes. Serve hot as an appetizer.
    • ]]>     http://www.chow.com James Villas 50 Main 18 to 20 fresh cremini mushrooms

    ]]>     8 slices Irish or English back bacon, finely chopped

    ]]>     2 tablespoons butter

    ]]>     3 scallions (parts of green leaves included), minced

    ]]>     ½ small red bell pepper, seeded and minced

    ]]>     1 garlic clove, minced

    ]]>     1 cup sour cream

    ]]>     ¼ teaspoon Worcestershire sauce

    ]]>     ¼ teaspoon salt

    ]]>     Freshly ground black pepper to taste

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