Stuffed Mushrooms with Bacon and Goat Cheese

Featured by Londer Vineyards in the Pinot Noir Wine Club.


40 small (bite size) Crimini mushrooms
1/3 cup finely minced, lean, smoked bacon (about 3 strips)
1 teaspoon olive oil
½ cup minced sweet onion
2 large cloves of garlic, minced
2 teaspoons finely chopped parsley
1 teaspoon finely chopped fresh lemon thyme
3 teaspoons Pankocrumbs
2-3 ounces goat cheese
salt & pepper


Clean the mushrooms. Using the small end of a melon baler, scoop out the stems and some of the cap on 36 of the mushrooms. There should be an indentation in the mushroom but the cap should be intact. Quarter the remaining 4 mushrooms and place in a work bowl of a food processor along with the stems and other mushroom bits. Pulse until finely minced. Preheat the oven to 350 degrees Fahrenheit. In a 10 to 12 inch skillet, sauté the bacon in the olive oil until light brown. Add the onions and minced mushrooms and sauté for 5 minutes or until most of the moisture is gone and the vegetables are soft. Add the garlic and sauté for another minute. Turn off the heat and add the herbs. Stir well and then add the Pankocrumbs and goat cheese. If necessary, add salt and pepper to taste. Scoop into mushrooms and serve. Makes about 3-dozen.

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