Cornbread + Bacon Stuffing Stuffed Mushrooms
Cornbread + Bacon Stuffing Stuffed Mushrooms marry salty, sweet and earthy into a scrumptious and satisfying party appetizer.
Equipment
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 75kcal | Carbohydrates: 7g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 14mg | Sodium: 110mg | Potassium: 154mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 82IU | Vitamin C: 0.1mg | Calcium: 39mg | Iron: 0.3mg
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