Two-cheese Stuffed Mushrooms

Name: Two-cheese Stuffed Mushrooms
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 to 5 appetizers
Ingredients: 8 to 10 large white button mushrooms; 2 slices bacon, chopped; 1 shallot, finely chopped; 1 tablespoon (15 ml) olive oil; 1 clove garlic, finely chopped; 1/2 cup (125 ml) chicken broth; 1/2 cup (125 ml) mascarpone cheese; 1/4 cup (60 ml) breadcrumbs; 3 oz (85 g) Riopelle cheese, cut into 8 to 10 pieces; Salt and pepper

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Preparation 20 MIN

Cooking 45 MIN
Makes 4 to 5 appetizers

Ingredients
Preparation

Ingredients

8 to 10 large white button mushrooms
2 slices bacon, chopped
1 shallot, finely chopped
1 tablespoon (15 ml) olive oil
1 clove garlic, finely chopped
1/2 cup (125 ml) chicken broth
1/2 cup (125 ml) mascarpone cheese
1/4 cup (60 ml) breadcrumbs
3 oz (85 g) Riopelle cheese, cut into 8 to 10 pieces
Salt and pepper

Preparation

With the rack in the middle position, preheat the oven to 180 °C (350 °F).
Remove the stem from the mushrooms and chop finely. Set aside.
Lightly oil the mushroom caps and place them, opening side up, in a baking dish. Season with salt and pepper.
In a non-stick skillet, brown the chopped mushrooms with the bacon and shallots in the oil. Add the garlic and cook for 1 minute. Deglaze with the broth and pour into a bowl. Add the mascarpone cheese and breadcrumbs and stir to combine. Season with salt and pepper.
Generously stuffed the mushrooms with the cheese mixture and top with a piece of Riopelle cheese, pressing slightly. Bake for 30 to 35 minutes or until the cheese is golden brown.

Content	% Daily Value
Calories 230
Total Fat 20 g
Saturated Fat 10 g
Sodium (salt) 300 mg
Carbohydrates 7 g
Fibre 1 g
Protein 7 g

Two-cheese Stuffed Mushrooms

Ingredients

Preparation

Healthy Pick

Nutrition Facts