I love being invited parties or small get-togethers if you will [and I will]. It’s not because it fills a need for validation [but it might…a little], it’s because I love an excuse to make something. I feel weird about showing up empty handed as it is, and who doesn’t like something to munch on [that isn’t a bag of chips? Cheater!]? I try to always bring something I like because if there is any left over, I won’t be bummed if it comes back home with me. Plus, it assures that there will be something there that I like. And if it gives you a reason to dust off the Merry Christmas platter that’s been sitting in your garage because you have no where to put it? Even better [I washed it first. I promise].
So I made these stuffed mushrooms. Of course I love stuffed mushrooms. So did everyone else, apparently, because I only had one before the tray was devoured in the first 30(ish) minutes we were there. That’s not to say I didn’t devour all of the leftover stuffing and brie that just so happened to stick to my fingers [such a troubled life I lead]. These come together ridiculously easy. I made them so close to the time we left that I had plenty of time to go pretty myself up while they were baking [sprinting down stairs in heels to make sure to pull them out of the oven in time isn’t something I suggest, though]. I kind of feel if you’re feeling tasked while making stuffed mushrooms you should just walk away. They’re just mushrooms! It shouldn’t be a production. If you have a food processor, it’s even easier. Mincing all the stuffing takes .57 seconds. It’s glorious. I also found that New Seasons carries “ends and pieces” of bacon for cheap. That’s perfect for when I don’t want strips, and only want a small amount. I pulsed the bacon in the food processor after cooking it and it was a nice, evenly ground texture. I put brie in the bottom, but it definitely wasn’t necessary [who am I kidding? It was totally necessary]. I would have loved to put something punchy like gorgonzola in there, but I know not everyone is a fan. That’s for another day.
Inspiration: Whole Foods
- 24 crimini mushrooms, washed and patted dry
- 1/2 large onion
- 1 jalapeno
- 1/2 pound bacon
- 1 wedge of brie
- Pop the stems out of the mushroom caps. Set the caps aside and put the stems in a food processor.
- Cook the bacon, removing to a plate with a paper towel to soak up the grease. Don’t clean out the pan.
- Cut the onion into wedges and put it in the food processor.
- Chop the jalapeno roughly and put it in the food processor.
- Pulse a few times until the mixture is finely minced.
- Add the mixture to the bacon grease and cook on medium until the onion starts to turn translucent.
- Meanwhile, pulse the bacon in the food processor when it’s cool enough to touch.
- Add the onion mixture to the bacon. Pulse a couple times to mix.
- Preheat oven to 375º and line a baking sheet with a silpat or parchment.
- Arrange the caps on the baking sheet.
- Using a knife [good luck] or your fingers, place a small bit of brie in the bottom of each mushroom cap.
- Lick your fingers.
- Wash your hands.
- Use your fingers to spoon the bacon stuffing onto the tops of the brie. If you have any left over, feel free to shovel it in. It tastes amazing.
- Bake for 20-25 minutes until the mushrooms are browned and cooked through.
- Allow to cool before placing on a tray. The brie and bacon grease can ooze out a little bit. It’s not pretty [but it’s really delicious].
- Enjoy. Assuming you get to eat one.