Bacon Stuffed Mushrooms
Bacon Stuffed Mushrooms is a hor d'oeuvre that serves 36. One portion of this dish contains roughly 13g of protein, 11g of fat, and a total of 165 calories. This recipe covers 7% of your daily requirements of vitamins and minerals. If you have bacon, salt and ground pepper, onion, and a few other ingredients on hand, you can make it. It is a good option if you're following a דל פחמימות, diet. From preparation to the plate, this recipe takes roughly 1 hour and 20 minutes. If you like this recipe, take a look at these similar recipes: Bacon Stuffed Mushrooms, Bacon and Parmesan Stuffed Mushrooms, and Bacon and Mushrooms Stuffed Peppers.
Preheat the oven to 400 degrees F. Line a rimmed baking sheet with aluminum foil.
In a large skillet, cook the onions and bacon over medium heat until crisp.
Remove the mixture from the skillet and set aside. In the same skillet, add the bourbon and cream cheese and stir constantly until the cream cheese is melted and mixed with the bourbon.
Add the onion and bacon mixture back into the skillet and mix together.
Add the breadcrumbs, salt and pepper and mix together.
Spoon the mixture into the mushroom caps and place on the prepared baking sheet.
Bake until the mushrooms are tender, 25 to 35 minutes. Top with some Parmesan and put back into the oven to allow the cheese to melt.
Remove from the oven and serve.
Recommended wine: Sparkling Wine, Sparkling Rose
Sparkling Wine and Sparkling rosé are great choices for Stuffed Mushroom. If you're serving a selection of appetizers, you can't go wrong with these. Both are very food friendly and complement a variety of flavors. The Pierre Peters Cuvee Reserve Grand Cru with a 4.7 out of 5 star rating seems like a good match. It costs about 65 dollars per bottle.
Pierre Peters Cuvee Reserve Grand CruThe wine is clear or pale with hints of green typical to the Chardonnay. The mousse is fine and regular with a pretty ribbon of strong bubbles. The first nose is both flowery and fruity, then comes notes of fresh nuts and fresh bread. In the finish there is citrus which brings a beautiful impression of smoothness and freshness. The attack is frank, associated with delicacy and roundness. The first impression is dominated with fresh white fruits (lemon and pear) and with flowers (acacia), followed by creamy notes. The finally is persistent on the citrus (candied grapefruit, tangerine and lemon) and minerality, bringing freshness and elegance to the wine.