Ingredients
1lbwhite button mushrooms,thoroughly cleaned
8bacon strips,not thick cut
½yellow onion,diced
8ozgouda cheese,grated
½cupbread crumbs
½tspdried thyme
Preparation
Preheat the oven to 400 degrees F.
Use a small paring knife to cut the stems out of each mushroom. Make a good-sized divot in the mushrooms, and make sure to leave enough mushroom around the edges to hold the filling. Finely dice the stems and cored bits.
Add the bacon to a medium or large skillet over medium heat.
Cook for about 6 to 7 minutes until bacon is browned and crispy. Remove the cooked bacon, leaving the grease, and chop into tiny bits.
Add the chopped mushroom cores, diced onions, and thyme to the skillet with the reserved bacon grease. Sauté the filling over medium heat for about 5 minutes until the onions are soft.
Remove from heat and stir in breadcrumbs and chopped bacon. Let cool.
After the mixture has cooled slightly, stir in the grated gouda cheese.
Line up the cored mushrooms in a baking dish that has been lightly oiled to prevent sticking. Spoon about 2 heaping tablespoons of the filling into each mushroom, piling it high and packing it in.
Bake the stuffed mushrooms for 20 minutes. Let cool slightly before serving.
Serve and enjoy!
