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  Home > Cheese Egg and Dairy Recipes > Provolone Stuffed Mushrooms
 


Provolone Stuffed Mushrooms

  
   
   
   
Ingredients -  
   

2 dozen Mushrooms (11/2 inch diameter)
2 tablespoons Butter
6 slices Bacon
1/2 medium Onion, finely chopped (about 1/4 cup)
2 tablespoons Dry Sherry
1/2 cup grated Provolone Cheese
3 tablespoons Grated Parmesan, divided

  
   
Preparation:  
   

Wash, trim, and dry mushrooms thoroughly. Remove stems from caps; chop stems fine. Melt butter or margarine in skillet. Turn mushroom caps over in melted butter or margarine. Arrange caps in baking dish.

Fry bacon and remove from pan, leaving 2 tablespoons drippings. Chop bacon and return to pan with onion, chopped stems, and sherry. Cook until liquid has evaporated. Remove from heat. Stir in Cougar Gold and 2 tablespoons Parmesan. Mound in caps. Sprinkle with remaining Parmesan.

Can be held up to 24 hours in refrigerator. Bake 10 minutes (20 minutes if chilled) at 400°F.