Stuffed Mushrooms

These stuffed mushrooms are rich and a bit decadent: savory bacon, sweet shallots, flavorful herbs, cream sherry, and plenty of Romano cheese baked into tender mushroom caps. They’re the perfect starter to pair with a tasty main dish like Chicken Marsala or Chicken Piccata.

Ingredients

• 12-ounce pack white mushrooms
• 3–4 slices bacon, most of the fat trimmed, finely chopped
• 1–2 tablespoons olive oil
• 2 medium shallots, minced
• Mushroom stems from the caps, finely chopped
• ½ teaspoon dried thyme
• ½ teaspoon dried sage
• Freshly ground black pepper, to taste
• 4 tablespoons cream sherry, divided
• ½–¾ cup breadcrumbs
• ½ cup grated Romano cheese
• 3 tablespoons salted butter, cut into thin pats
• Lemon wedges, for serving (optional)

Method

Prepare the mushrooms

• Rinse the mushrooms with cold water.
• Gently remove the stems from the mushroom caps.
• Finely chop the stems and set aside.

Prepare the stuffing

• In a skillet over medium-low heat, cook the chopped bacon until it’s slightly crisp and the fat has rendered.
• Add olive oil so you have about 2 tablespoons total fat in the pan.
• Add the minced shallots and chopped mushroom stems to the pan.
• Cook over medium heat, stirring occasionally, until the shallots are soft and the mushroom stems have released most of their moisture and started to take on a little color.
• Pour in about 2 tablespoons of cream sherry.
• Stir in the thyme, sage, and a few grinds of black pepper.
• Let it simmer until much of the liquid has reduced and the mixture is moist but not soupy.

Finish the stuffing

• Stir in the breadcrumbs and grated Romano cheese.
• Toss until everything is well combined and the mixture loosely holds together when gently pressed.
• If it feels too wet, add a bit more breadcrumbs. If too dry, add a bit more olive oil.

Stuff and prepare to bake

• Preheat your oven to 375°F (190°C).
• In a shallow baking dish, arrange the mushroom caps, cavity-side up.
• Spoon the filling generously into each mushroom cap, mounding it slightly.
• Scatter thin pats of butter between several mushrooms.
• Add a splash of cream sherry to the dish (about 2 tablespoons) so there’s a thin layer beneath the mushrooms.

Bake

• Bake at 375°F (190°C) for about 27 minutes, until the mushrooms are lightly browned, the tops are golden, and the sherry-butter sauce is gently bubbling around them.

Serve

• Arrange each serving on a plate with a lemon wedge for a quick squeeze of brightness.

These are best enjoyed hot from the oven. They do reheat nicely, but they rarely last that long.

Now sit tight and wait for that countdown timer to expire!