Mushrooms Stuffed with California Walnuts, Smoked Bacon & Goat Cheese

DESCRIPTION

Bite-sized mushrooms filled with smoked bacon and goat cheese create a delicately rich and savory taste.

Total Time
1 Hr
Serves
24
Meal
Brunch Dinner
Course
Appetizers

Total Time

Prep Time
25 Mins
Cook Time
35 Mins
Total Time
1 Hr

Nutrition

Calories
108 cal
Total Fat
10 g
Polyunsaturated Fat
3 g
Cholesterol
15 mg
Sodium
238 mg
Carbohydrates
2 g
Dietary Fiber
1 g
Protein
6 g

Ingredients

  • 48 mushrooms (1 1/2 inch in diameter), stems removed
  • 2 tablespoons olive oil
  • 6 ounces bacon, smoked, chopped
  • 3 shallots, finely minced
  • 2 cloves garlic, finely chopped
  • 8 ounces goat cheese
  • 1 cup California walnuts, chopped
  • 1 tablespoon parsley, chopped
  • 1 tablespoon rosemary, chopped

Preparation

  1. Line 2 rimmed baking sheets with foil. In large bowl, toss mushrooms with oil to coat. Arrange in single layer, rounded side up and bake in 375°F oven about 20 to 25 minutes, or until tender.
  2. In a large skillet, cook bacon over medium-high heat for 7 to 8 minutes, or until crisp. Drain on paper towels.
  3. Discard all but 1 tablespoon of bacon fat. In same skillet, add shallots, reduce heat to medium and cook for 3 minutes or until soft. Add garlic and cook another minute. Transfer to large bowl and cool to room temperature. Add goat cheese and walnuts. Mix well. Stir in parsley. Place heaping teaspoon of filling in each mushroom.
  4. Bake at 375°F for 10 minutes or until heated through.

 

Option: Garnish each mushroom with a walnut half before serving.

Tips: For lighter version, replace goat cheese with mixture of 4 ounces each of low-fat cream cheese and goat cheese. Filled mushrooms can be made ahead and refrigerated for up to 6 hours. Bake just before serving.