A delightful appetizer featuring mushrooms stuffed with a savory mixture of bacon, cheese, and herbs, perfect for any gathering.
Preheat your oven to 375°F (190°C).
Preheating the oven ensures even cooking and the perfect texture for your mushrooms.
Remove the stems from the mushrooms and finely chop them.
Use a small spoon to gently scoop out the stems without breaking the mushroom caps.
In a frying pan, cook the bacon over medium heat until crispy. Remove and chop finely.
Cooking the bacon until crispy adds a delightful crunch to the stuffing.
In the same pan, sauté the chopped mushroom stems, onion, and garlic until the onion is translucent.
Adding a pinch of salt while sautéing helps to draw out the moisture from the vegetables.
Combine the sautéed mixture with the chopped bacon, cheese, oregano, salt, and pepper in a mixing bowl.
Mix thoroughly to ensure an even distribution of flavors in the stuffing.
Stuff each mushroom cap with the prepared mixture and place them on a baking sheet.
Press the stuffing gently into the mushroom caps to prevent it from spilling out during baking.
Sprinkle breadcrumbs over the stuffed mushrooms for a crispy topping.
Using panko breadcrumbs gives a lighter and crunchier texture.
Bake the mushrooms in the preheated oven for 10 minutes or until the tops are golden brown.
Keep an eye on the mushrooms to avoid overcooking and drying them out.
Serve the stuffed mushrooms warm and enjoy!
Garnish with a sprinkle of fresh herbs for an added touch of color and flavor.
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