Egg & Bacon Stuffed Mushrooms

Try these mouth-watering stuffed mushrooms with egg and bacon, it won’t disappoint you. In fact, you will want more and the next time you know it, I kid you not, you probably will have already stuffed four or five of these mushrooms into your mouth. These egg and bacon stuffed mushrooms are such a great dish for an appetizer or even as general finger snack. These are even approved by my picky little eater.

These egg and bacon stuffed mushrooms are so juicy, yet creamy, and flavorful. As one mushroom is a perfect one bite, each bite is like an explosion of savory flavor with a bit of crunch from the bacon and capers. It is easy to make and great for a side dish that is easy to pair all kinds of main dishes. Another great plus for these egg and bacon stuffed mushrooms, it is keto-friendly and definitely low carb that is packed with a flavor burst. These stuffed mushrooms (you can also try this cream cheese stuffed mushroom recipe) are usually there for my Thanksgiving or Christmas meals, or whenever we feel like having them ^.^

Tools I used:

• Pyrex baking pan – This is my go-to kitchen tool that I always use whenever I have some baking to do. It’s very versatile and can have multiple functions – be it baking this mushroom, making lasagna, or even baking banana bread.

Tip: It is preferably to use fresh thyme and rosemary when you have it as they give more fragrant to these egg and bacon stuffed mushrooms. However, dried thyme will be okay to use as well.

Ingredient:

• 1 pack (24 oz) white mushrooms – about 12-15 mushrooms
• 4 slices bacon (or you can use bacon bits) – fried and chopped into small pieces
• 3 hard-boiled eggs
• 3 cloves garlic – minced
• 2 tablespoons olive oil
• 1 teaspoon rice wine
• 2 pinches fresh thyme (or dried thyme)
• 2 pinches fresh rosemary (or dried rosemary)
• 3 tablespoons mayonnaise
• 1 tablespoon capers
• Salt and pepper

Direction:

• Pre-heat the oven to 425F (or 220C).
• Line an aluminum foil onto a baking sheet (you can also use a Pyrex baking pan).
• Clean the white mushrooms and remove the stems from the top part of the mushroom. Set aside the mushroom stems to make the filling later.
• Place the top part of the mushroom onto the baking sheet/Pyrex pan.
• Brush off some olive oil to the mushroom and sprinkle with a pinch of salt and pepper.
• Once the oven is heated to 425F (or 220C), bake the top part of the mushrooms for about 10 minutes. Set aside and let it cool down. Note that when the mushrooms are out from the oven, it will have some juice. You can throw away the juice.

Filling:

• Chop the mushroom stems into small pieces.
• Pre-heat two tablespoons of olive oil in a skillet.
• Once heated, add minced garlic. Stir and let it cook for about 1-2 minutes or until it is fragrant.
• Then, add the chopped mushroom and cook for about 1-2 minutes.
• Afterwards, add rice wine, thyme, rosemary, and a pinch of salt and pepper. Stir until the mushroom is a bit brownish.
• Add in the capers and give it a good mix. Let it cook for another 4-5 minutes or until the capers start to break. Turn off the heat and transfer it over to a mixing bowl.
• Peel and cut the hard-boiled egg into cubes and add it to the mixing bowl.
• Also, add mayonnaise, chopped bacon, and another pinch of pepper. Mixed thoroughly.
• Stuffed the filings into each pouch of the already baked mushroom.
• Set aside and let it cool down prior to serving. Bon appetit!