Welcome to the Surprise Virtual Baby Shower for Lauren of Sew You Think You Can Cook!!!!!
Tara of Tara’s Multicultural Kitchen organized today’s virtual baby shower so we could celebrate Lauren’s upcoming baby. So sweet of her. Tara selected the theme for the baby shower is Family Favorite Thanksgiving Recipes as Lauren is due right at around Thanksgiving. Yay November babies!!! (Autumn is almost 2!!!! Sob!!!!)
I think that this shower has such a sweet theme. It’s perfect for the season and for all of us to reflect on our special time with our immediate and extended families.
My favorite aspect of Thanksgiving, or any other family holiday, are the snacks and appetizers. The main meal is great but I loved the relaxed feel of snacking throughout the day with family. It’s fantastic to sip on great wine and stuff your face with great snacks while catching up with family. And then stuff your face again at the main meal. Whoops!
I remember my mom making Stuffed Mushrooms at the holidays and I’d love eating them as they were do delicious, plus they felt special as they were individual. It just made them seem extra special. ha!
The best thing about these mushrooms are that you can begin prepping them in advance to your holiday festivities! Do everything up to filling the mushrooms up to a day in advance. On the day of your event, gathering, snacking session, just fill the mushrooms and continue on with the instructions.
These are naughty, naughty stuffed mushrooms. So naughty as you will fall in love with them and then be ‘that person’ who all at the stuffed mushrooms at Thanksgiving. It’s the bacon. It’s the cheese. It’s the mushrooms. It’s all fan-freaking-tastic.
But really, the bacon in these stuffed mushrooms are what make them so killer. I swear you will love them.
Bacon Stuffed Mushrooms
Makes 24 mushrooms
- 24 large white mushrooms with stems* (should be at least 1 1/2″ wide)
- 6 ounces bacon
- 1/2 a large yellow onion, finely chopped
- 3 cloves of garlic, minced
- 1/2 Cup Italian-style dried bread crumbs
- 1/2 Cup grated Pecorino Romano
- 1/4 Cup finely chopped fresh Italian parsley leaves, plus more for garnish
- 1/4 Cup olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
- cooking spray
- Using kitchen shears, cut the bacon slices into pieces that are 1/4″ – 1/2″ in size. Cook over medium-low heat until evenly browned. Remove the cooked bacon from the skillet with a slotted spoon and place on a paper towel lined plate.
- While the bacon is cooking, carefully remove the stems from the mushrooms. Chop up very finely.
- Drain away all but 2 tablespoons of the rendered bacon fat. Add the onion and cook for 2 minutes. Add the garlic and chopped up mushrooms. Stir occasionally while the mixture cooks until browned and tender. Remove from the skillet to a large bowl, let cool.
- Add the bread crumbs, grated cheese, parsley, olive oil, salt, and pepper. Mix thoroughly.
- Preheat the oven to 425 degrees. Spray a rimmed baking sheet with non-stick cooking spray.
- Fill the mushrooms with a hearty tablespoon of the filling mixture. Arrange all the filled mushrooms on the baking sheet.
- Bake for 15-18 minutes. Serve on a platter and sprinkle fresh chopped parsley over the top.
*If you can’t find large mushrooms with stems then grab some extra mushrooms to chop up to use in the filling.
I hope that Lauren gets to enjoy the rest of her pregnancy and the upcoming arrival of her sweet 2nd baby. Having a newborn is such a special, crazy time. It’s a wonderful time that is filled with such joy (and sleepless nights, poopy diapers, and dirty hair!) so I hope that Lauren gets to soak all of it up!
Please check out all the other recipes for this fun baby shower!
Maple Scones by Life on Food
Party Pecan Pie by Food Lust People Love
Quince-Chevre Crostata by Culinary Adventures with Camilla