Ah-mushrooms. Well, I've only grown to love mushrooms over the past couple of years - before that? I was convinced they were something the aliens left behind on their last visit to earth. They kind of reminded me of the pods that in the sci-fi classic "Invasion of the Body Snatchers". Like those pods, mushrooms appear in dark, damp spaces & seem to blossom overnight into something quite unearthly. But that was before I discovered that when properly cooked and combined with just the right ingredients they can be downright delicious. Now, I eat them gladly - as long as they are cooked. I still can't eat them raw. Too "earthy" for my taste. But, when mixed with bacon and cheese, as in this recipe, the result is delightful.
This recipe is courtesy of your dad. Quite the scratch cook himself, when it comes down to it. These little buttons of bliss are one of the reasons I became a mushroom convert. Bacon-ey & cheesy and a little spicy, they make a great prelude to a special dinner.
Stuffed Mushrooms
6 large white mushrooms
1/2 c. olive oil (or use 1/4 c. olive oil mixed with 1/4 c. bacon fat)
1 slice bacon, fried crisp and cut int 1/4" squares
1/4 c. feta cheese (plain or flavored)
1/4 c. bread crumbs
1 tsp. garlic powder
1 tsp. Worcestershire sauce
1/8 c. grated Parmesan cheese (divided)
Pam or spray-on butter
Preheat oven to 400 F.
Break stems off mushrooms, ensure that the hole in the cap is deep enough to hold filling.
Roll mushroom caps in olive oil (or olive oil/bacon fat mixture). Coat the sides, top and bottom (but not the hole). Place caps aside on a glass or ceramic baking dish.
Fill caps at least 3/4 full with feta cheese; pack down being careful not to break the cap.
Coarsely chop mushroom stems and place into small mixing bowl.
Add bread crumbs to chopped stems in approximate proportions of 1 part bread crumbs to 4 parts chopped stems.
Add garlic powder, Worcestershire sauce, and 1 tsp. Parmesan. Mix well.
Add 2 to 3 Tblsp. feta. Mix well.
Test mixture for moistness by taking a heaping Tblsp. and compress into a small ball. It should barely retain its shape without falling completely apart. Add moisture with additional Worcestershire sauce or water. Don't over moisten. Return test ball to remainder of filling.
Fill caps with a heaping Tblsp. of mixture. Stuff/cover mushroom so there is a small mound on top; compress with fingers. Mound should be large enough so mushroom and topping looks like a small round ball.
To help Parmesan topping adhere to finished mushroom, spray tops with Pam or spray butter.
Sprinkle caps with Parmesan, making a small mound on top of the stuffing.
Bake for 20 minutes. Serve hot.
