Sheriff Don's Stuffed Mushrooms

Stuffed mushrooms are one of the best side dish alternatives that most folks never think about! This recipe features a perfect blend of panko crumbs, nuts, cheeses, and veggies that are guaranteed to tickle your memory the next time you're searching for unique side dish alternatives.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 400°F (200°C). Grease a baking sheet with a little olive oil. Remove the stems from the mushrooms, finely chop them, and set aside. It helps to use a small teaspoon to scrape out the inner mushroom meat.

Step 2

Melt butter in a medium skillet over medium heat. Add chopped mushroom stems and cook for 5 minutes, or until most of the moisture is gone. Add onion, garlic, celery, salt, and pepper, and cook for another 1 to 2 minutes until onion has softened. Transfer the mushroom mixture to a mixing bowl, and let it cool slightly.

Step 3

To the mixing bowl, add cream cheese, parmesan (reserve 1 Tbs), bacon bits, panko crumbs, parmesan cheese, chestnuts, pecans, and parsley (reserve 1 tablespoon). Stir until well combined.

Step 4

Fill mushroom caps with the cheese filling, and evenly sprinkle the tops with the reserved parmesan and parsley. Note: Don't overfill! Stuff the mushrooms just until they’re slightly heaping—this ensures even cooking and avoids spilling since mushrooms will shrink slightly as they cook.

Step 5

Bake for 20 to 25 minutes, or until the top is golden and the mushrooms are slightly soft. Garnish with extra parsley to serve. Note: Avoid wet and soggy mushrooms by either chilling the filling before stuffing, or using a wire rack on top of the baking sheet to allow the mushroom juices to drain away as they cook.