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Bacon Cheddar Mushroom Caps https://www.metro.ca/userfiles/image/recipes/tetes-de-champignons-au-bacon-et-au-cheddar-10510.jpg PT10M PT45M PT55M
Preheat oven to 400°F (200°C).Remove stems from mushrooms and finely chop. Set aside.Place mushroom caps, hollow side down, on a parchment-lined baking sheet.Brush with oil and bake in oven until slightly softened, about 8 minutes.Let cool and drain off any liquid.Transfer mushrooms, hollow side up, onto a clean, parchment-lined baking sheet.In a large non-stick skillet, cook bacon over medium heat until crisp.Drain off fat.Add red pepper, onion, mushroom stems, garlic, salt and cayenne.Cook just until onion starts to soften, about 4 minutes.Stir in broth and cook until almost all the liquid has been absorbed. Let cool.In a medium bowl stir together cream cheese, cheddar and mushroom-bacon mixture.Spoon into mushroom caps.Sprinkle with bread crumbs.Reduce oven to 375°F (190°C) and bake until stuffing is melted and golden, about 12 minutes.Sprinkle with parsley and serve.
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24 large mushrooms 1 Tbsp. (15 mL) vegetable oil 2 strips bacon, finely diced 1/4 tasse (60 mL) red bell pepper, finely diced 1/4 cup (60 mL) red onion, minced 1 garlic clove, minced 1/2 tsp. (3 mL) salt 1/4 tsp. (1 mL) cayenne pepper 1 cup (250 mL) Campbell's ready to use mushroom broth 28 g cream cheese 1/2 cup (125 mL) old cheddar cheese 1/2 cup (125 mL) bread crumbs 1/4 cup (60 mL) parsley, minced
Bacon Cheddar Mushroom Caps

Bacon Cheddar Mushroom Caps

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2 Votes
24
morceaux
0:10
Preparation
0:45
COOKING
0:55
TOTAL TIME

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Ingredients

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  • 24
    large mushrooms
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  • 1 Tbsp.
    (15 mL)
    vegetable oil
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  • 2
    strips bacon, finely diced
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  • 1/4 tasse
    (60 mL)
    red bell pepper, finely diced
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  • 1/4 cup
    (60 mL)
    red onion, minced
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  • 1
    garlic clove, minced
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  • 1/2 tsp.
    (3 mL)
    salt
  • 1/4 tsp.
    (1 mL)
    cayenne pepper
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  • 1 cup
    (250 mL)
    Campbell's ready to use mushroom broth
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  • 28 g
    cream cheese
  • 1/2 cup
    (125 mL)
    old cheddar cheese
  • 1/2 cup
    (125 mL)
    bread crumbs
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  • 1/4 cup
    (60 mL)
    parsley, minced
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Preparation

Preheat oven to 400°F (200°C).

Remove stems from mushrooms and finely chop. Set aside.

Place mushroom caps, hollow side down, on a parchment-lined baking sheet.

Brush with oil and bake in oven until slightly softened, about 8 minutes.

Let cool and drain off any liquid.

Transfer mushrooms, hollow side up, onto a clean, parchment-lined baking sheet.

In a large non-stick skillet, cook bacon over medium heat until crisp.

Drain off fat.

Add red pepper, onion, mushroom stems, garlic, salt and cayenne.

Cook just until onion starts to soften, about 4 minutes.

Stir in broth and cook until almost all the liquid has been absorbed. Let cool.

In a medium bowl stir together cream cheese, cheddar and mushroom-bacon mixture.

Spoon into mushroom caps.

Sprinkle with bread crumbs.

Reduce oven to 375°F (190°C) and bake until stuffing is melted and golden, about 12 minutes.

Sprinkle with parsley and serve.

Source : Campbell

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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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