Smoky Stuffed Mushrooms
by Melanie Foster
serves: 4
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 Filled with smoked cheese and a bit of bacon. These can be done on the grill, stovetop or broiler. |
| Ingredients: |
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8 oz |
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mushrooms |
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4 slices |
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bacon, cooked and chopped |
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1 bunch |
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green onions |
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2 cloves |
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garlic |
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1/2 tsp |
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salt |
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1/4 tsp |
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pepper |
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2 tbsp |
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sun dried tomatoes, chopped |
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1/4 cup |
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sour cream |
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2 tsp |
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olive oil |
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4 oz |
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smoked gouda or other smoked cheese, shredded |
| Directions: |
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Quickly rinse mushrooms or wipe with a damp towel to clean. Pull the stems off and chop finely. In a small skillet, saute mushroom stems in a bit of oil over med-high heat for a minute or two. Add the bacon, chopped onions, garlic, salt and pepper. Saute until onions are tender, about 5 minutes. Remove from heat and add tomatoes and sour cream.
Drizzle 2 tsp olive oil over the mushroom caps. Grill or saute gills side down for a couple of minutes (or broil gills side up). Turn the caps over and stuff with the bacon mixture. Press a bit of smoked cheese into the top of the filling. Grill or saute cheese side up for about 8-10 minutes or until tender and cheese is melted.
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