Cocktails and Small Bites

Quite naturally I was asked to bring the appetizers for Christmas dinner.  I decided to create a cheese plate and serve Bacon Stuffed Mushrooms.  The recipe was adapted from James Villas’ book, The Bacon Cookbook

These little babies were a hit and the few that were leftover went home in a goody bag with one of the guests.

Bacon Stuffed Mushrooms

Ingredients:

18 to 20 fresh large white mushrooms

8 slices of thick sliced bacon, finely chopped

2 Tbsp butter

3 scallions, minced (parts of green leaves included)

½ red bell pepper, seeded and minced

2 garlic cloves, minced

1 cup of sour cream

¼ tsp Worcestershire sauce

¼ tsp salt

¼ tsp freshly ground pepper

Chicken broth or white wine

Method:

1. Clean the mushrooms by rinsing and then wiping them off.  Remove the stems and mince.  If needed, take a small spoon and scoop out more of the stem.  Arrange the mushroom caps, open side up, in a shallow baking dish.
2. Use a large skillet and fry the bacon over medium heat until lightly browned.  Drain the bacon on paper towels.  Pour all but 1 tablespoon of bacon drippings from the skillet.
3. Add butter to the skillet and let it melt.  Add the chopped mushroom stems, scallions, bell pepper and garlic.  Stir until softened, about 5 minutes.  Transfer to a mixing bowl.
4. Add the bacon pieces, sour cream, Worcestershire sauce, salt and pepper to the softened mushroom mixture.  Mix until well blended.
5. Preheat the oven to 350°F
6. Stuff the mushroom caps with the bacon mixture.   Pour enough chicken broth or white wine to just cover the bottom of the baking dish.  Bake the mushrooms for about 20 minutes.  Serve hot.

Cheers!