Mushrooms Stuffed with Walnuts, Smoked Bacon and Goat Cheese
Bite-sized mushrooms filled with smoked bacon and goat cheese create a delicately rich and savoury taste. This dish can be served as a side or as an appetizer at your next gathering.
Recipe courtesy California Walnuts
| Servings |
| 16-24servings |
| Servings |
| 16-24servings |
Ingredients
- 48 mushrooms (1-1/2 in/4 cm in diameter), stems removed
- 2 tbsp olive oil
- 6 oz smoked bacon chopped
- 3 shallots finely minced
- 2 cloves garlic finely chopped
- 8 oz goat cheese
- 1 cup walnuts chopped
- 1 tbsp parsley chopped
- 1 tbsp rosemary chopped
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- Line 2 rimmed baking sheets with foil. In large bowl, toss mushrooms with oil to coat. Arrange in single layer, rounded side up and bake in 375°F (190°C) oven about 20 to 25 minutes, or until tender.
- In large skillet, cook bacon over medium-high heat for 7 to 8 minutes, or until crisp. Drain on paper towels. Discard all but 1 tbsp (15 mL) of bacon fat.
- In same skillet, add shallots, reduce heat to medium and cook for 3 minutes or until soft. Add garlic and cook another minute. Transfer to large bowl and cool to room temperature. Add goat cheese and walnuts. Mix well. Stir in parsley.
- Place heaping teaspoon (5 mL) of filling in each mushroom. Bake at 375°F (190°C) for 10 minutes or until heated through. Option: Garnish each mushroom with a walnut half before serving.
Recipe Notes
Tips: For lighter version, replace goat cheese with mixture of 4 oz (125 g) each of low fat cream cheese and goat cheese. Filled mushrooms can be made ahead and refrigerated for up to 6 hours. Bake just before serving.
