BACON AND GOAT CHEESE STUFFED MUSHROOMS

Bacon and Goat Cheese Stuffed Mushrooms image

Provided by Food Network Kitchen

Time 1h

Yield 24 stuffed mushrooms

Number Of Ingredients 11

24 large white or cremini mushrooms, wiped clean, stems finely chopped for the filling
2 tablespoons extra-virgin olive oil
Kosher salt
4 tablespoons (1/2 stick) unsalted butter
1/2 cup finely chopped celery
1/2 cup finely chopped shallots
Kosher salt and freshly ground black pepper
1/2 cup cooked and finely chopped bacon
1/2 cup crumbled fresh goat cheese
1/4 cup finely chopped fresh chives
1 cup coarse fresh challah breadcrumbs

Steps:

Preheat the oven to 425 degrees F.
If your mushrooms caps are very rounded, trim a very thin slice from the top of the caps to help them sit upright for baking. Toss the mushroom caps with the olive oil and 1/4 teaspoon salt in a large bowl.
Heat the butter over medium-high heat. Add the chopped mushroom stems, celery and shallots and cook, stirring occasionally, until just soft, 6 to 8 minutes. Scrape into a large bowl, season with 3/4 teaspoon salt and a few grinds of pepper and set aside to cool.
Add the bacon, goat cheese and chives to the cooled mushroom stem mixture. Stir in the breadcrumbs until well moistened.
Pack each mushroom with an equal amount of filling and transfer the filled mushrooms to a rimmed baking sheet. Bake until the mushrooms are tender and the filling is brown and crispy on top, about 15 minutes. Let cool 5 minutes before removing from the baking sheet.