131 - Bacon & Goat Cheese Stuffed Mushrooms

IMG_0226.jpg
IMG_0226.jpg

131 - Bacon & Goat Cheese Stuffed Mushrooms

50.00
Add To Cart

BACON & GOAT CHEESE STUFFED MUSHROOMS
2 1/2 lb MEDIUM SIZED MUSHROOMS
1 lb BACON, crisped and crumbled
1/2 lb soft GOAT CHEESE (room temperature)
2 bunches of FRESH CHIVES (reserve a fat pinch of them for garnish)
1/2 lb CREAM CHEESE (room temperature)
1 - 2 shots WORCESTERSHIRE SAUCE
1 - 2 pinches CAYENNE PEPPER
Wipe mushrooms clean and pop off the stems. Gently blend all of the ingredients. Fill mushroom caps with a small scoop each, it’s ok to heap the filling, it won’t melt out. Put them on a rimmed sheet
pan. You can hold them here at this point one or two days refrigerated & bake them later if you want.
When needed, bake them at 350 degrees uncovered with a couple spoons of water in the pan to keep them moist during cooking until the cheese is colored just a bit, about 15 minutes.