World Famous Stuffed Mushrooms

Three ingredients. That’s all it takes. Large mushroom caps get packed with a filling of finely chopped stems, crispy bacon, and Italian-seasoned breadcrumbs, then baked until hot and golden on top.

The secret here is using the bacon grease in the filling, not just the meat. That rendered fat binds the breadcrumbs and chopped stems together while adding a salty, smoky richness that butter can’t match. Heap the filling high in each cap so you get a generous crunch-to-mushroom ratio in every bite.

These vanish off the platter. Make more than you think you need.

Chef Tips

• Choose large, firm mushrooms with deep caps. Flat ones won’t hold enough stuffing.
• Chop the stems as finely as possible so they blend seamlessly into the breadcrumb mixture.
• Place the stuffed caps on a rimmed baking sheet. Mushrooms release liquid as they cook, and a flat pan will let it run everywhere.
• For a crispier top, run them under the broiler for the last minute or two after baking.

Variations

• Add a sprinkle of grated Parmesan on top before baking for a cheesy crust.
• Mix in minced garlic and fresh parsley with the stuffing for more flavor.
• Swap bacon for Italian sausage, crumbled and browned, for a heartier appetizer.