Baby Bella Stuffed Mushrooms
Baby Bella mushrooms stuffed with eggplant, bacon and more.
Ingredients
- 16 oz Baby Bella Mushrooms
- 3 tbsp olive oil more if needed
- 1 tsp garlic chopped
- 1/2 small onion diced
- 1/4 cup baby eggplant peeled, diced
- 1 tbsp flat leaf parsley finely chopped
- 2 handfuls Parmesan Cheese grated
- 1 cup bread crumbs
- 2 whole plum tomatoes seeded, diced
- 1 large egg scrambled
- 2 strips bacon cook, crumbled
Instructions
- Pre-heat oven to 400 degrees F.
- Clean and stem mushrooms, reserve mushroom stems and dice up. Place mushrooms caps on a greased baking sheet ( open side up)
- In a saute pan add 2 tablespoons of olive oil and saute onion, garlic, mushroom stems* and eggplant until softened on medium heat. Add the diced tomatoes and bacon and continue to saute for an additional 2-3 minutes. Season with salt and pepper to taste.
- In a large bowl put bread-crumbs, grated cheese and fresh chopped parsley. Pour the mixture from the pan into the bowl and gently mix together. Add the egg and mix together until you have a stuffing like consistency.
- Spoon the stuffing into the mushrooms caps, fill as high as you can until the stuffing falls out. Sprinkle the tops of the mushrooms with more grated cheese (if desired) and drizzle a little olive oil over the tops of the caps. Loosely tent a large piece of *aluminum foil over the pan before placing in the oven. Bake the mushrooms for 10 minutes with the foil and then carefully remove the foil and continue to bake for an additional 8-10 minutes (or until stuffing is completely cooked through). Serve warm
Notes
*1. take extra small mushrooms from the containers and reserve them for the stuffing. Clean them, and then dice them up and saute them with the onions, etc...
*2 covering the mushrooms with foil helps prevent the tops from burning or hardening too much.
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