I was going to call these party mushrooms, but I didn’t want to give the wrong impression! It’s just that they’re great to bring to a holiday party or game day party or dinner party. Anyway, these mushrooms are dressed to impress! So much flavor and texture in such a little package, they tend to make an early exit!
Here’s what you need:
Start simmering the balsamic vinegar first.
It takes several minutes to reduce and it needs to be cooled before drizzling it over the mushrooms. Simmer the vinegar in a small saucepan over medium heat until it measures 1/4 cup. While it’s reducing, assemble the mushrooms.
Prep the mushroom caps.
Hold the mushroom cap in one hand and use the other hand to gently wiggle the stem free. Wipe off any dirt then place them, cap side down on a baking sheet. Sprinkle the mushrooms with a little bit of salt. The filling is well seasoned from the bacon and the Boursin and doesn’t need any additional salt, but the mushrooms themselves will need a bit of seasoning.
Make the filling.
Toast the walnuts in a dry pan on medium-low for a few minutes, stirring frequently. Once they are fragrant, remove them from the pan and chop them finely.
Chop the bacon finely with a knife or pulse it in a food processor.
Add the bacon and toasted walnuts to a large mixing bowl with the two room temperature cheeses. They need to be completely softened before mixing.
Mix the filling very well.
Here’s a little tip.
These stuffed mushrooms are a great recipe for those who like to plan ahead. The entire filling can be made a day ahead of time. Then, on the day you need them, let the filling sit at room temperature for a few minutes to soften just a bit, then fill the caps and bake them.
Fill each mushroom cap with a heaping spoonful of the filling.
Sprinkle the filled mushrooms with the panko breadcrumbs, then drizzle them with a little olive oil to brown the tops.
Bake the mushrooms at 400 degrees.
Let them rest a few minutes before drizzling the reduced balsamic. If you add the balsamic immediately, the breadcrumbs will just completely absorb it. It will still taste delicious, but if you want that nice drizzled aesthetic, give them a few minutes to cool ever so slightly before adding it.
These fancy little mushrooms are great hot out of the oven or at room temperature, which makes them great for entertaining! Just make sure you bring extras, because it’s impossible to just eat one!
Other recipes to try:
- Roasted Asparagus with Parmesan, Bacon Crumble
- Fettuccini with Mushrooms, Walnuts and Kale
- Pepperoni Pizza Stuffed Mushrooms
Fancy Stuffed Mushrooms
Ingredients
- 24-32 oz cremini mushrooms cleaned and stems removed
- 8 oz cream cheese softened
- 1 package boursin cheese softened
- 1/2 cup walnuts toasted and chopped
- 4 slices thick cut bacon cooked and chopped
- 2-3 tbsp panko bread crumbs
- olive oil
- salt
- 1 cup balsamic vinegar
Instructions
- Heat oven to 400 degrees. Spray a sheet pan with cooking spray. Place the destemmed mushrooms top side down on pan and sprinkle lightly with salt.In a large bowl combine the cream cheese, boursin cheese, chopped walnuts and bacon. Use a small spoon to fill the mushroom caps with the cheese mixture. Sprinkle the mushrooms with panko and drizzle with olive oil.Bake for 20 to 25 minutes. The mushrooms should be softened and the filling should be golden on top. While the mushrooms are baking, simmer the balsamic vinegar in a small saucepan over medium-low heat until it reduces to 1/4 cup. Set aside.Allow the mushrooms to rest for a few minutes then drizzle them with the reduced balsamic.