Mushrooms – What's On the Stove?

I fixed these today.

We really liked them.

The recipe comes from Justapinch’s, Samantha Knight.

The only thing I changed, is that I didn’t have kielbasa so I used 8 smokey links. And I cut the recipe in half using 6 baby portabellas.

In the future, I would use only the large portabellas, just for ease of stuffing reasons. One is plenty per person.

I can’t see this as an appetizer. You need a fork! We had them with homemade onion rings and were stuffed with three of the baby portabellas a piece.

This is the kind of recipe you can just play with endlessly, adding different kinds of cheeses, seafood, and bits and pieces of this and that. It will always keep this wonderful recipe fresh.

INGREDIENTS:

12 med portabella baby mushrooms or use large ones (stems removed)
1/3 c sliced roasted peppers (pat them dry first if using jarred)
3/4 c parmesan cheese
1/2 c shredded cheese (your choice. I used cheddar because I had it on hand, but mozzarella, smoked gouda would be good choices or swiss, Monterey Jack, etc.)
1/2 c diced kielbasa sausage (flavor up to you)
salt and pepper
a dash of paprika
1/2 tsp hot pepper flakes
olive oil for brushing the mushrooms to keep them from sticking
1/3 c breadcrumbs (fresh or panko)
3 strips bacon, cut into 1 inch pieces, fried until crisp and drained on towelling.

INSTRUCTIONS:

Mix together all the ingredients except the last two. (I did this early and put it in the fridge until ready.)
Brush your mushroom caps with oil and place them in a foil lined pan. (Close together helps to hold the filling in)
Fill the caps with the filling. Top with the breadcrumbs.
Bake at 400° for 12-15 minutes. If the mushrooms start weeping water, they are done!
Add the bacon on top and just warm up the bacon for a couple of minutes.S

Serves: 4