Stuffed Mushrooms- no chopping required!

Mushrooms. You either love them or hate them. Please give these a try if you have a “take ’em or leave ’em” kind of attitude towards mushrooms. These are really good! The topping is crispy and the mushrooms are moist. I also add bacon to the stuffing, and bacon makes everything taste better. I use the bacon bits they sell in the store. Not the crunchy mystery bacon bits, but the real bacon kind. I use them in a lot of recipes. I actually buy them in a large bag from the big food warehouse stores, and keep them around to add to all sorts of things! You can also use your leftover breakfast bacon, or fry some up for this recipe! I make these stuffed mushrooms with baby Portobello mushrooms rather than white button mushrooms. I like the taste of them and my grocery store frequently has them on sale. You can use whichever you prefer. I also use the mushroom stems in the stuffing. Why waste all that mushroom goodness and flavor?

This is easy to put together. First, wash your mushrooms. All those cooking shows tell you never to wash your mushrooms. Something about adding to much water to the mushroom. Whatever. I wash ’em! Have you seen a mushroom lately? They are dirty and no wet paper towel is going to get that dirt off. I gently wash mine and I always have. In fact, I never knew I wasn’t supposed to wash them until a cooking show told me it was a bad thing. I tried it the ” right way,” and it just didn’t do it for me. So, I went back to washing my mushrooms. But hey, I’m the type of gal who re-washes pre-washed salad. I don’t trust it.

Back to my lovely mushrooms. After the mushroom have been washed and seasoned, pretty much everything goes in the food processor/blender/whatever contraption you have. Then stuff, cook and eat! Easy peasy and yummy!