Recipe created & provided by Chef Crusco Catering in Austin, Texas
Ingredients
- 8 Cremini Mushrooms – cleaned and stems removed
- 4 slices thick cut Bacon
- 1 Shallot – peeled and sliced thin
- 1 Garlic clove – peeled and sliced thin
- 1 Roasted Red Pepper – finely minced
- 1/2 cup Colby Jack Cheese – grated
- 1/2 cup Cream Cheese
- 6-7 tbsps. Panko crumbs
- 1/2 cup Herbs (thyme, parlsey and sage) – finely minced and some left for garnish
- Sea Salt & Fresh Ground Pepper
Directions
- Preheat oven to 425 degrees. Line a sheet pan with parchment paper. Prep the mushrooms by cleaning them with a damp paper towel and remove the stems too. Set aside.
- In a saute pan on med heat, cook bacon for about 3-4 minutes per side (or until crispy and golden in color). Once cooked, transfer to a paper towel lined plate to cool. Chop into small pieces. Set aside.
- Using the rendered bacon fat in the same saute pan, cook shallots for 1-2 minutes. Season with salt/pepper. Add garlic and cook another minute. Add peppers & season with salt/pepper. Set aside.
- In a large bowl, combine the Colby and Cream cheeses, the shallot/pepper filling, half the bacon pieces and most of the herbs. Season with salt/pepper. Taste and adust seasoning as needed. Continue stirring until all the ingredients are incorporated. Set aside.
- Add the filling to the mushrooms. Each mushroom (depending upon its size) will get 1-2 heaping tbsps. of filling. Top each mushroom with Panko breadcumbs and place into the oven to cook for 12-15 minutes until the mushrooms are softened and the tops have started to brown.
- Alternatively (for browning only) you can always cook 1-2 minutes under the broiler until the tops are golden brown in color. Once cooked, transfer the mushrooms to a serving platter. Sprinkle the tops of the mushrooms with more bacon pieces and herbs. Garnish with sage (as pictured).
- Serve immediately with a glass of Friends white wine from The Austin Winery. Enjoy!
