After the initial sampling, we were ready to discard this recipe. Instead, we refrigerated the remaining mushrooms and discovered the next day that they were very tasty-cold! This turns out to be a handy, do-ahead recipe.
4 slices thick bacon {or 5-6 thin slices, about 1/4 pound}
1 pound mushrooms {about 30-40 medium}
3 tablespoons butter
1/2 cup minced celery
1/4 cup minced whole green onion
2 tablespoons minced shallots
1 clove garlic, minced
2 ounces walnuts, toasted and chopped
2 teaspoons Worcestershire sauce
2 ounces cream cheese
5 tablespoons minced fresh parsley
3-4 tablespoons blue cheese
3/4-1 teaspoon dried rosemary
Cook bacon until crisp, drain on paper towels, and finely mince. Set aside.
Wash * and stem the mushrooms. Set the caps aside and mince the stems.
Melt the butter and add the mushroom stems, celery, green onion, shallots, and garlic. Saute 3-4 minutes until soft and most of the moisture has evaporated. Remove from the heat.
Set aside 2 tablespoons of parsley and 1/4 of the minced bacon. Add the remaining bacon and parsley, walnuts, Worcestershire sauce, cream cheese, blue cheese, and rosemary to the sauteed mixture and combine well. Taste and adjust the seasonings.
Fill the caps and place on an ungreased baking sheet. Mix the reserved parsley and bacon, and garnish the tops of the mushrooms. Bake in a 400 degree oven 10 minutes. Remove from the oven and cool to room temperature. Chill until ready to serve.
Serves 8-10.
* Washing Mushrooms: Many times mushrooms need a bit more than just wiping off. Our solution has been to place the mushrooms in a plastic bag, add water and shake gently several times, changing the water if necessary. Drain the mushrooms, lay out on a kitchen towel, and pat dry.
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