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Ingredients
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4 slices bacon
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2 (12 ounce) packages fresh white mushrooms
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3 tablespoons butter, melted
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6 pitted black olives, finely chopped
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¼ cup finely chopped green onion
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1 teaspoon oil-packed minced garlic
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½ teaspoon salt
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¼ teaspoon ground black pepper
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1 pinch cayenne pepper
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1 tablespoon all-purpose flour
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¼ cup milk
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4 slices Swiss-flavored American cheese, chopped
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3 tablespoons grated Parmesan cheese
Directions
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Preheat oven to 375 degrees F (190 degrees C).
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Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon slices to paper towels, reserving bacon drippings in the skillet. Crumble bacon when cooled.
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Remove stems from mushrooms and set stems aside. Place mushrooms, hollow sides up, on a baking sheet; brush the insides with melted butter.
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Chop mushroom stems; cook and stir chopped stems, black olives, green onion, and crumbled bacon in the bacon drippings over medium heat until mushroom stems release their liquid, about 5 minutes. Add garlic, salt, black pepper, and cayenne pepper; stir to coat.
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Tilt the skillet slightly; move vegetable-bacon mixture to one side, allowing the bacon drippings to pool to the other side. Whisk flour into bacon drippings until smooth and paste-like; slowly stir in milk until gravy is smooth. Mix vegetable-bacon mixture into the gravy. Add American cheese and Parmesan cheese; cook and stir until cheeses melt, about 5 minutes. Spoon filling into mushroom caps.
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Bake in the preheated oven until mushrooms are tender and filling is lightly browned, about 20 minutes. Remove mushrooms from baking sheet and cool on platter for 2 minutes before serving.
Cook's Note:
Substitute bacon with breakfast sausage. Add ½ cup frozen drained spinach, squeezed dry, if desired. Add 2 tablespoons bread crumbs to cheese mixture for a heartier filling.
Nutrition Facts (per serving)
258 | Calories |
22g | Fat |
7g | Carbs |
11g | Protein |
Nutrition Facts | |
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Servings Per Recipe 6 | |
Calories 258 | |
% Daily Value * | |
Total Fat 22g | 28% |
Saturated Fat 11g | 56% |
Cholesterol 48mg | 16% |
Sodium 770mg | 33% |
Total Carbohydrate 7g | 3% |
Dietary Fiber 2g | 5% |
Total Sugars 3g | |
Protein 11g | 23% |
Vitamin C 3mg | 4% |
Calcium 154mg | 12% |
Iron 1mg | 6% |
Potassium 452mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.