Quiche Stuffed Mushrooms

Quiche Stuffed Mushrooms
  1. 2 pounds fresh mushrooms, about 24 large
  2. 4 strips bacon
  3. 6 tablespoons butter
  4. 2 tablespoons minced onion
  5. 2 eggs
  6. 1 cup heavy cream
  7. 1/2 cup shredded Swiss cheese
  8. 1/2 teaspoon salt
  9. Sprinkle of cracked pepper
  1. Rinse, pat dry and remove stems from mushrooms. Chop stems (makes about 1 1/2 cups). Set aside.
  2. In a large skillet, sauté bacon until crisp; drain on paper towel; crumble and set aside. Pour bacon fat from skillet. In same skillet, melt butter. Use about 4 tablespoons of the butter to brush the outside of the mushroom caps; place caps in a large, shallow baking pan. To remaining butter in skillet, add onion; sauté 2 minutes. Add reserved mushroom stems; sauté 2 minutes longer. Remove from heat.
  3. In a bowl lightly beat eggs; stir in cheese, cream, salt and pepper. Stir in reserved bacon and the mushroom mixture. Spoon enough filling into each mushroom cap to come to the top. Bake in a preheated oven at 350 degrees for 30 minutes or until filling is set.
  4. The only trick to these is to make sure the onion and mushrooms are minced exceptionally small and to use the fancy shredded Swiss cheese.
  1. From cooks.com
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Talk To Us


This site uses Akismet to reduce spam. Learn how your comment data is processed.