Following an impulse buy of some grocer-packaged stuffed mushrooms last weekend, only to discover at home that they were filled with crappy processed ingredients including fake bacon bits and dextrose, I thought I’d try a homemade variety this weekend. The result: pretty damned good! Photo forthcoming…
4 large portobello or stuffing mushrooms, with stems removed and chopped
4 slices of nitrate free bacon, baked and chopped
1 egg
1 clove garlic, minced
salt and ground black pepper, to taste
3 tbsp almond flour
1 tsp parmesan cheese
3 tbsp (or roughly 3 oz) shredded cheddar cheese
Bake bacon at 400 degrees until crispy. Cool and chop. Remove mushroom stems and arrange caps on baking sheet, gill side up. Bake for 10 minutes at 350 degrees; drain juice and chop stems. Beat egg, garlic, salt, and black pepper together in medium sized bowl. Mix in almond flour, bacon, chopped mushroom caps, and cheese. Divide mixture across four mushroom caps and bake at 350 degrees for 10-15 minutes, until cheese topping is golden brown. Enjoy!