Cornbread + Bacon Stuffing Stuffed Mushrooms

Sip + Sanity | Linda Feller

Cornbread + Bacon Stuffing Stuffed Mushrooms marry salty, sweet and earthy into a scrumptious and satisfying party appetizer.

Appetizer

American

75 kcal

1 cup cornbread crumbs, just crumble with your hands
24 ounce cremini mushrooms, 1½-2 inch diameter, separate caps from stems and reserve both
4 slices bacon
3 tablespoon unsalted butter
2 tablespoon shallot, finely diced
2 tablespoon celery, finely diced
1 clove garlic, minced
¼ teaspoon poultry seasoning
⅓ cup gruyere cheese, shredded
kosher salt + fresh cracked black pepper, to taste

Preheat an oven to 250°F. Spread the cornbread crumbs on a sheet pan and bake for 15 to 20 minutes, stirring once or twice to dry evenly. Remove to a trivet to cool and increase the oven temperature to 400°F.
Chop enough of the mushroom stems to make 1/2 cup.
In a skillet, cook the bacon over medium heat until crispy. Remove and drain on paper towels. Drain the rendered fat, reserving 1 tablespoon in the skillet. Add the butter to the skillet and return it to the burner to melt.
Add the chopped mushroom stems, shallot, celery and garlic to the skillet. Cook until tender.
Meanwhile, finely chop the bacon. In a mixing bowl, combine the bacon, poultry seasoning, cooled breadcrumbs and shredded Gruyere. Once the vegetables have cooked, stir them into the mixing bowl.
Spoon the cornbread crumb stuffing into the mushroom caps. Transfer the mushrooms to a baking sheet and bake for 12 to 15 minutes.

make ahead, oven, stove top

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