Two-cheese Stuffed Mushrooms
Two-cheese Stuffed Mushrooms
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Ingredients
  • 8 to 10 large white button mushrooms
  • 2 slices bacon, chopped
  • 1 shallot, finely chopped
  • 1 tablespoon (15 ml) olive oil
  • 1 clove garlic, finely chopped
  • 1/2 cup (125 ml) chicken broth
  • 1/2 cup (125 ml) mascarpone cheese
  • 1/4 cup (60 ml) breadcrumbs
  • 3 oz (85 g) Riopelle cheese, cut into 8 to 10 pieces
  • Salt and pepper
  • Preparation
  • With the rack in the middle position, preheat the oven to 180 °C (350 °F).
  • Remove the stem from the mushrooms and chop finely. Set aside.
  • Lightly oil the mushroom caps and place them, opening side up, in a baking dish. Season with salt and pepper.
  • In a non-stick skillet, brown the chopped mushrooms with the bacon and shallots in the oil. Add the garlic and cook for 1 minute. Deglaze with the broth and pour into a bowl. Add the mascarpone cheese and breadcrumbs and stir to combine. Season with salt and pepper.
  • Generously stuffed the mushrooms with the cheese mixture and top with a piece of Riopelle cheese, pressing slightly. Bake for 30 to 35 minutes or until the cheese is golden brown.
  • Description
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