These stuffed mushrooms have a great combination of flavors!
This recipe is gluten free because I never add breadcrumbs to any of my stuffed mushrooms. It seems like it would take away from the flavors.
I trimmed the fat off of the bacon before I cooked it, then mixed the cooked bacon with little pieces of asparagus, onion, fresh thyme and goat cheese.
If your mushrooms are pretty good sized, you should precook them for a few minutes with the top side up before you fill them.
I had always bought Chavre brand goat cheese to use in my recipes but this time I saw Safeway’s own brand in the case right next to it at a much cheaper price. It is called Primo Taglio, the same as the deli meats that they have made especially for them. I was really happy with the flavor of the goat cheese and happier yet to not pay the high price of Chavre which has gone up a lot in recent years.
This recipe makes 12 stuffed mushrooms but you might want to make more so you have some leftovers. They are great the next day if you cut them up and add them to scrambled eggs. They also will reheat nicely in a small covered pan if you want to serve them as an appetizer again. They won’t be quite as pretty as the first night but they will taste great!
I shared this with Hearth And Soul Hop at A Moderate Life, Tuesday Night Supper Club at Fudge Ripple, Slightly Indulgent Tuesday at Simply Sugar And Gluten Free, Gluten Free Wednesdays at The Gluten Free Homemaker, Real Food Wednesday at Kelly The Kitchen Kop, Monday Mania at The Healthy Home Economist, Mouthwatering Monday at A Southern Fairytale, Homemaker Monday at 11th Heaven’s Homemaking Haven, Tasty Tuesdays at 33 Shades Of Green, Everyday Sisters Sharing Sundays at Everyday Sisters
Mushrooms Stuffed With Asparagus And Bacon
Precook enough bacon to yield 1/2 cup finely chopped after it is cooked (I cut almost all of the fat off first)
Preheat oven to 375 degrees.
Clean 12 stuffing size mushrooms and remove the stems. If the mushroom is not too firm, I use a small spoon to carve out a little more of the center of the mushroom to make room for the stuffing. Save all of the bits that you remove with the stems for use in the stuffing.
If the mushrooms are pretty good sized, you should brush them top and bottom with melted butter and precook them top side up for about 5 minutes before you stuff them.
2 tablespoons melted butter to brush all over the mushrooms, whether you precook them or not.
Trim the dirty end off of the mushroom stem and discard. Finely chop the stems and place in a medium sized bowl.
Add 1/2 cup cooked bacon, chopped fine
4 tablespoons onion, chopped fine
3/4 cup asparagus, cut into small pieces (I used 6 spears)
1-2 teaspoons fresh thyme leaves, minced
3-4 tablespoons goat cheese, such as Chavre
black pepper to taste (1/4 teaspoon?)
dash of garlic powder
dash of cayenne pepper
Mix everything together in the bowl then fill the mushrooms with the mixture. I pile any extra filling around the mushrooms before baking.
Bake the mushrooms until the vegies are cooked a little bit, about 12 minutes.