A delightful twist on a classic appetizer, these stuffed mushrooms are filled with a creamy, cheesy, and herbaceous mixture, perfect for any gathering.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking and optimal texture.
Cook the bacon in a skillet until crispy, then crumble it into small pieces.
Cooking the bacon until crispy enhances its flavor and texture in the filling.
Remove the stems from the large mushrooms and set the caps aside.
Gently twist the stems to remove them without breaking the caps.
Chop the mushroom stems and cremini mushrooms into small pieces.
Uniformly chopped mushrooms cook evenly and blend well into the filling.
Sauté the shallot and garlic in olive oil over medium heat until tender.
Cook until fragrant to bring out the natural sweetness of the shallots and garlic.
Add the chopped mushrooms, thyme, and cayenne pepper to the skillet and cook until tender.
Stir occasionally to prevent sticking and ensure even cooking.
Stir in the cream cheese until melted and well combined.
Softened cream cheese blends more easily into the mixture.
Mix in the crumbled bacon, shredded gruyere, and half of the grated parmesan cheese.
Mix thoroughly to ensure an even distribution of ingredients.
Spoon the filling into the mushroom caps, pressing gently to fill them completely.
Overfilling slightly creates a more appealing presentation.
Sprinkle the remaining parmesan cheese on top of the filled mushrooms.
A generous topping creates a golden, crispy crust.
Place the filled mushrooms on a baking sheet and bake for 15 minutes.
Baking at the right temperature ensures the mushrooms are tender and the filling is heated through.
Serve the stuffed mushrooms warm and enjoy!
Garnish with fresh herbs for an added touch of color and flavor.
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