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Quiche Stuffed Mushrooms
Ingredients
- 2 pounds fresh mushrooms, about 24 large
- 4 strips bacon
- 6 tablespoons butter
- 2 tablespoons minced onion
- 2 eggs
- 1 cup heavy cream
- 1/2 cup shredded Swiss cheese
- 1/2 teaspoon salt
- Sprinkle of cracked pepper
Instructions
- Rinse, pat dry and remove stems from mushrooms. Chop stems (makes about 1 1/2 cups). Set aside.
- In a large skillet, sauté bacon until crisp; drain on paper towel; crumble and set aside. Pour bacon fat from skillet. In same skillet, melt butter. Use about 4 tablespoons of the butter to brush the outside of the mushroom caps; place caps in a large, shallow baking pan. To remaining butter in skillet, add onion; sauté 2 minutes. Add reserved mushroom stems; sauté 2 minutes longer. Remove from heat.
- In a bowl lightly beat eggs; stir in cheese, cream, salt and pepper. Stir in reserved bacon and the mushroom mixture. Spoon enough filling into each mushroom cap to come to the top. Bake in a preheated oven at 350 degrees for 30 minutes or until filling is set.
- The only trick to these is to make sure the onion and mushrooms are minced exceptionally small and to use the fancy shredded Swiss cheese.
Notes
- From cooks.com
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/