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Bacon stuffed mushrooms

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The Gourmand Mom

(Read caption) Mushroom caps stuffed with bread crumbs, seasoning, and cheese. Bacon provides an additional salty flavor, but for a vegetarian option leaving the bacon out still makes for a tasty appetizer.

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Stuffed mushrooms are one of the first hors d’oeuvres I learned how to make as a youngster. I remember begging my mother for the opportunity to make the mushrooms for family gatherings. And boy did I beam with pride when they were served! There’s just something about that kind of positive recognition that is so encouraging. Those experiences are a large part of the reason I enjoy cooking as much as I do. It’s so much more than just the food.

My recipe is an adaptation of the recipe I made as a child. I’m not sure where the original recipe came from. It was just something my mom made. My husband is anti-mushroom, so I haven’t made stuffed mushrooms for years. I don’t remember the exact proportions and I’m not even sure I remember all of the ingredients. Had I the foresight, I might have called home to get the recipe, but I remember the taste, so we’ll figure it out.

The original recipe does not call for bacon, but since I have a bowl of cooked, crumbled bacon, leftover from my Baked Potato Soup, I’m throwing some in. Everything’s better with bacon, right? If you’d rather keep it a vegetarian dish, just omit the bacon. They will still be delicious!

Bacon Stuffed Mushrooms

1-1/2 pounds large Mushrooms (about 20 large mushrooms)

 1/2 cup sour cream

1/2 small onion, finely diced

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