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Bacon Cheddar Mushroom Caps 2016-11-23 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.

24 Campbell

3 2 5 2

24 large mushroom 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

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pieces

0:10

Preparation

0:45

COOKING

0:55

TOTAL TIME

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Ingredients

Imprimer ma sélection

24

large mushroom

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3 PK PRODUCT OF U.S.A. BELLE. GROVE PORTABELLA MUSHROOMS 170 g PRODUCT OF ONTARIO KIWI BASKET 600 g PRODUCT OF CHILE

1 Tbsp.
(15 mL)
vegetable oil

2

strips bacon, finely diced

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1/4 tasse
(60 mL)
red bell pepper, finely diced

1/4 cup
(60 mL)
red onion, minced

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1

garlic clove, minced

1/2 tsp.
(3 mL)
salt

1/4 tsp.
(1 mL)
cayenne pepper

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SIMPLY ORGANIC SPICES BOTTLE

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1 cup
(250 mL)
Campbell's ready to use mushroom broth

28 g

cream cheese

1/2 cup
(125 mL)
old cheddar cheese

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1/2 cup
(125 mL)
bread crumbs

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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