The melted cheese and bacon make these irresistible! These mushrooms are simple and delicious! Add some of your diced favorites! Omit bacon for vegetarian version.
Ingredients
- slices bacon: 4 piece
- white mushrooms: 2 packages (12 ounce packages, fresh)
- butter: 3 Tbsp (melted)
- pitted black olives: 6 piece (chopped)
- green onion: 0.25 cup (finely chopped)
- oil-packed minced garlic: 1 tsp
- salt: 0.5 tsp
- ground black pepper: 0.25 tsp
- pinch cayenne pepper: 1 piece
- all-purpose flour: 1 Tbsp
- milk: 0.25 cup
- slices Swiss-flavored American cheese: 4 piece (chopped)
- Parmesan cheese: 3 Tbsp (grated)
Metric Conversion
Stages of cooking
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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.
