A blog about making things - one small batch at a time

Mouth-watering Stuffed Mushrooms

Mushrooms are one of those polarizing foods; you either love ’em, or hate ’em.

Prepping your Stuffed Mushrroms

I am a lover. My husband is a hater. You can only imagine his irritation when I told him that I was going to make stuffed mushrooms for the blog. With a very scrunched up face, he exclaimed, “Ugh, why do you hate me?!”

Sauteed stems, thyme and bread crumbs

“Clearly,” I told him, “I don’t hate you. But I’m still making stuffed mushrooms. I don’t care if I have to eat them all myself.” And I did.

Glorious bacon fat

For breakfast. I mean there’s all that bacon fat in there so its basically a breakfast food. Don’t judge.

LBLF Stuffed Mushrooms

LBLF Stuffed Mushrooms

You’ll need:

18 cleaned cremini mushrooms (baby bellas)

4 or 5 sprigs fresh thyme

2 heaping tbsp bacon fat (strained)

1 large garlic clove, minced

½ cup panko bread crumbs

Couple pinches kosher salt

Pepper (as much as you like, I like a lot…)

4 tbsp finely grated Parmesan cheese

Preheat your oven to 400˚. De-stem your creminis and chop the stems up fine with the leaves of 4 or 5 thyme sprigs. In a medium-hot skillet, add your bacon fat, chopped cremini stems, and thyme, stirring occasionally. I always save my bacon fat and keep it in the fridge, but if you don’t have any on hand you can just use butter. You won’t get the same smoky delicious flavor but they will still be stellar. After two minutes, add the garlic to the skillet. Cook for two or three minutes more and take off the heat. Then add your bread crumbs directly to the skillet, and stir well. In a bowl, add the Parmesan, a couple pinches of kosher salt, fresh cracked pepper, and the bread crumb mixture. Stir until well combined. On a non-stick baking sheet add a little olive oil, and spread the mushrooms around until they are lightly coated. Spoon the breadcrumb and cheese mixture into the mushrooms, packing it down with your fingers as you go.  Drizzle a bit more olive oil on top of each mushroom before tossing in the oven for 20 minutes, or until well-browned. These are best eaten hot and fresh, 5 – 10 minutes after coming out of the oven.


In a pinch you could probably use white button mushrooms instead of the creminis, but I haven’t tested that theory out. They might cook faster since they’re slightly less hearty than the creminis. If you try it, let me know!

LBLF Stuffed Mushrooms

These are a great appetizer for any dinner party, or you could definitely take these guys to a Superbowl party. Anything goes. Just make sure to bring a twelve pack of your favorite dark beer to pair with them. Your mushroom-loving friends will be psyched. And remember, if your significant other, family or friends don’t eat mushrooms, they make a delicious meal for one.

Tell me what you think!

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