This is a great idea if you’re thinking about a tapas meal – these delicious mushrooms may not be low calorie, but they will certainly keep you coming back for another one. The portions we use are enough for a side dish in a traditional meal or one part of a multi-feature tapas meal for four.
10 ounces whole cremini mushrooms $1.99
4 strips of bacon $0.72
1 cup bread crumbs $1.00
1/2 cup grated parmesan cheese $1.00*
5-6 fresh sage leaves, chopped $free (from your herb garden!)
salt and pepper to taste $free (ish)
Total cost $4.71
Remove the stem from each of the mushrooms and reserve. Chop three slices of the bacon. Preheat the oven to 400 degrees. Finely dice the mushroom stems.
In a saute pan, cook the chopped pieces of bacon until just short of done (approximately 4-6 minutes depending on your stove.) Remove the pieces, but leave the grease. Cook the diced stems in the hot grease for approximately 1 minute. Add the bread crumbs, chopped sage, salt, and pepper to the pan and let them soak up the hot bacon grease. Remove from the heat and mix in the parmesan cheese while it’s still hot.
In a separate pan, cook the remaining slice of bacon whole. Once this is done (make this one crisp), remove it from the heat and let it cool on a paper towel. If you want to, add the bacon grease to the bread mixture and stir in well for extra flavor. When the bacon is cool enough, crumble it and set aside.
Drizzle some olive oil over a glass baking sheet and place the mushrooms on the baking sheet stem-side up (so you can stuff the mushrooms where the stems used to be.) Add as much bread crumb mixture as you can in each mushroom. Place some bacon crumbles on top of each one after it has been stuffed. Bake for 12 minutes in the oven and then ENJOY!
*Our parmesan comes from Trader Joe’s. It may be a tad bit more frugal to buy the big green cylinders from Kraft, but we think this parmesan is much more delicious.