Ingredients:

  • 12 large Cremini or White Button Mushrooms
  • 1 Tablespoon Olive Oil
  • Kosher Salt and Freshly Ground Black Pepper, to taste
  • 4 slices Thick-cut Smoked Bacon, finely diced
  • 1 cup Sharp Cheddar Cheese, freshly grated
  • 1 teaspoon Smoked Paprika
  • 1/2 teaspoon Onion Powder
  • 1/4 teaspoon Cayenne Pepper (optional)
  • 1 Tablespoon Fresh Parsley, chopped (for garnish)

Instructions:

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Gently wipe the mushrooms clean. Carefully twist and remove the stems. Finely chop the stems and set aside.
  2. Cook the diced bacon in a skillet over medium heat until crisp. Remove the bacon bits with a slotted spoon, draining them on paper towels. Reserve about 1 tablespoon of the rendered bacon fat in the skillet.
  3. If using, sauté the chopped mushroom stems in the reserved bacon fat for 2-3 minutes until slightly softened, then drain off any excess fat.
  4. In a mixing bowl, combine the crispy bacon, sautéed stems, grated cheddar cheese, smoked paprika, onion powder, and cayenne pepper (if using). Mix thoroughly until well combined.
  5. Brush the outside of the mushroom caps lightly with olive oil and season lightly with salt and pepper. Generously mound the cheese and bacon mixture into each mushroom cap, pressing down gently.
  6. Arrange the stuffed mushrooms on the prepared baking sheet. Bake for 20–25 minutes, or until the cheese is melted, bubbly, and the mushroom edges are tender.
  7. Remove from the oven, allow to cool for 5 minutes, then sprinkle with fresh parsley before serving hot.