Gruyère and Bacon Stuffed Mushrooms

35 mins    Appetizer

These Gruyère and bacon stuffed mushrooms are a simple, bite-sized appetizer made with tender mushroom caps filled with a creamy mixture of cream cheese, spring onions, garlic, oregano, crispy bacon, and nutty Gruyère cheese. Baked until golden and bubbling, the mushrooms become juicy and soft while the filling turns rich and flavourful with a subtle smokiness from the bacon and a gentle sharpness from the cheese. Finished with a touch of sour cream and fresh spring onions, they’re a comforting, crowd-pleasing dish perfect for gatherings or sharing. Prep time: 15 minutes

Cook time: 20 minutes

Total time: 35 minutes Contains: Gluten, Dairy, Meat Free from: Seafood

Masala Omelette

Ingredients

1. 80g cream cheese, soft at room temperature

2. 6 slices bacon, cooked until crispy and finely chopped

3. 3/4 cup shredded Gruyère cheese

4. 2 cloves garlic (minced)

5. 2 spring onions, thinly sliced.

6. ¼ tsp red chilli powder

7. ½ tsp oregano

8. ½ tsp salt

9. 16 large cremini mushrooms

10. 1/2 cup sour cream
    

Method

1. Preheat your oven to 200°C (400°F) and oil spray a baking sheet.

2. Wipe the mushrooms clean with a damp paper towel. Carefully pop out the stems and place on the baking sheet.

3. In a bowl, mix together the softened cream cheese, bacon, ½ cup cheese, garlic, ½ of the spring onions, red chilli powder, oregano and salt.

4. Spoon 1 teaspoon of the mixture into each mushroom cap. Sprinkle the remaining Gruyère over the tops. Bake for 18–20 minutes until the mushrooms are tender and the cheese is golden and bubbling.

5. Let them cool for 2–3 minutes so they don't burn your guests! Top each with a small dollop of sour cream and a sprinkle of fresh spring onions.gg Farmers of Alberta.

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