I’m usually on vacation and enjoying warmer weather at this time of the year.  But as we all know, the pandemic has put a dent in everyone’s travel plans in 2020.  So I’ve just been home and keeping busy with holiday baking.  Initially, I had grand plans to make my very first gingerbread house, but that didn’t happen.  Instead, I’ve been making lots of panettone, Turkish almond macaroons and Elisenlebkuchen.  On Christmas day, I also made delicious Roast Cornish Hens Stuffed with Wild Rice, which I hadn’t made in 8 years!

With the leftover bacon, mushrooms and green onions from the wild rice stuffing, I decided to make stuffed mushrooms.  I don’t think I know anyone who doesn’t like stuffed mushrooms.  They make the best appetizers!

I used to make a yummy variation of this recipe, using 1/2 a cup of cheddar cheese in the mix, and then topping the mushrooms with more cheddar.  This time though, I used goat cheese, which was equally as delicious!  To be honest, you can use any kind of cheese here, and even add in additional spices to your liking.  You can’t really go wrong – anything with bacon tastes good!

If you like these mushrooms, make sure to also check out Spinach and Feta Stuffed Mushrooms.

Happy New Year and here’s hoping we have a better 2021!

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BACON AND GOAT CHEESE STUFFED MUSHROOMS

Ingredients:

16 large white mushrooms
2 shallots, finely chopped
4 strips bacon
170 grams goat cheese
4 tablespoons (1/4 cup) green onions, chopped
salt and pepper to taste
2 tablespoons melted butter or olive oil
chopped parsley to garnish, optional

Directions:

1. Preheat oven to 400F (204C).

2. Wash mushrooms and pat dry with paper towel. Remove and reserve the stems. Use a small spoon to scrape out and discard the mushroom gills, then place the caps on a parchment-lined baking sheet.

3. Dice the mushroom stems.

4. Fry bacon until crispy, then transfer to a paper towel-lined plate to soak up the excess oil. When cooled, crumble into small pieces.

5. Discard all but 1 tablespoon of the bacon fat in the pan, and fry the shallots over medium high heat until softened.

6. Add the mushroom stems and fry until soft and any liquid has evaporated.

7. Add in the bacon and green onions. Add salt and pepper to taste. Fry for a minute, then remove from heat, transfer to a bowl and set aside to cool.

8. Once the mixture has cooled down, add in the goat cheese and mix well to combine.

9. Use a spoon to fill the mushroom caps, then drizzle melted butter or olive oil on top.

10. Bake for 20 minutes. Remove from oven, garnish with chopped parsley, if desired, and serve warm.