Stuffed mushrooms are the key to fungus-lovers’ hearts and the gateway to overcoming hatred of them. Filled with creamy and savory flavors, mushroom bites are a decadent but quick appetizer or snack sure to impress even the pickiest of palates. Even Salty (king of the fungus hate group), loves them. If you have leftover stuffing, it is great on toast with some melted cheese on top!
8 medium baby portabella mushrooms
3 ounces bacon or ham finely chopped
1½ tablespoons Dijon mustard
1 tablespoon sour cream or crème fraiche
pinch of salt
6 dashes of hot sauce (Frank’s!)
1 tablespoon Karman’s Lebanese Garlic Sauce
½ cup breadcrumbs
½ cup white wine
Preheat oven to 450 degrees
Chop bacon or ham very finely and fry in large skillet until very crispy over medium heat.
Gently wash mushroom under cold running water. Remove stems revealing cavity of mushroom to be filled. Dry with paper towels.
Mix together ham or bacon, Dijon, sour cream or crème fraiche, salt, hot sauce, garlic sauce and bread crumbs in a bowl.
Using a spoon, fill each mushroom cap with a heaping portion of the filling.
Place filled mushrooms in baking dish and add wine to bottom of vessel.
Bake for 15 minutes, tops should be golden brown and mushrooms tender.