Stuffed mushrooms with bacon, gorgonzola, cheese, and breadcrumbs, baked au gratin, are an easy, quick, and super delicious recipe. I had some nice champignon mushrooms to cook, and since they were quite big, I thought of stuffing them. I grabbed some bacon and other items I had in the fridge and pantry to use up, and I prepared this really tasty dish. Stuffed mushrooms with bacon are soft, gooey, and flavorful, perfect as an appetizer or a main dish. Make a big tray because they will disappear quickly. You can cook them in the oven or in an air fryer.
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 10 Pieces
- Cooking methods: Oven, Electric Oven, Air Fryer
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 7 oz bacon
- 7 oz gorgonzola
- 5.3 oz scamorza
- 4.4 oz breadcrumbs
- 1.8 oz grated parmesan
- 10 champignon mushrooms (large)
- 2 tbsps extra virgin olive oil
- 1 clove garlic
- 1 sprig parsley
- to taste salt
- to taste black pepper
Steps
Stuffed mushrooms with bacon are very simple and quick to prepare. First, clean the mushrooms with a paper towel, remove the stem with the roots, detach it, and cut it into small pieces.
Pour the oil into a pan and sauté the finely chopped garlic, add the mushroom stems, season with salt, and let them brown for a couple of minutes. Add the diced bacon and continue cooking for 3-4 minutes.
Add the gorgonzola, grated parmesan, chopped parsley, black pepper, and mix well. Then add the breadcrumbs and ensure all ingredients are well combined.
Place the mushroom caps on a baking tray, season them with salt, fill them with a piece of scamorza and the prepared filling.
Finish the stuffed mushrooms with bacon with a sprinkle of breadcrumbs, a drizzle of oil, and bake them in a preheated oven at 392°F for 15 minutes.
Tips:
Stuffed mushrooms with bacon can be kept at room temperature for a few hours or in the fridge for a couple of days. If you prefer, you can replace the bacon with speck. If you don’t like gorgonzola, use stracchino, robiola, crescenza, or a classic spreadable cheese.
Other recipes with champignon mushrooms HERE
