Crunchy Stuffed Mushrooms
by The Gourmet Farm Girl
Preheat oven to 375 degrees
1/3 cup cooked bacon cut into tiny pieces
1/4 cup Panko bread crumbs
1/4 cup grated cheddar cheese blend
3 Tablespoons minced red onion
1/2 Tablespoon fresh oregano minced
6-8 grinds from a pepper mill
(or a pinch of black pepper)
3 Tablespoons roasted red peppers minced
1 dozen large portabella mushrooms
Smoked sea salt
Extra virgin olive oil
In a small mixing bowl combine all the above ingredients except the salt and oil; set aside
Wipe off the mushrooms with a wet paper towel and remove the stems. Press with your thumb into the gills of the mushrooms to create a pocket. Press some of the mixture into the mushrooms and place on a parchment lined baking pan. Sprinkle with some of the smoked salt and drizzle with the olive oil. Bake for 20-25 minutes until hot through then switch to broil for 1 minute.
Serve with fresh basil or sprinkle with more fresh chopped oregano.
May yield more or less depending on the size of the mushrooms