Baked Bacon & Italian Basil Stuffed Mushrooms

PREP

• Cook the bacon until crispy. Save the bacon grease, once cooled, filter to be reused later. Once cooled, chop bacon into small pieces, then place into mixing bowl.
• Over medium-low heat, add bacon grease into a pan. Pour in the panko breadcrumbs and stir until toasted and golden brown. Once cooled, add 1/3 cups (of the 1/2 cup) panko breadcrumbs into the same mixing bowl.
• Wash mushrooms and Italian basil. Then pat dry.
• Remove mushroom stems. Then chop mushroom stems into small pieces. Place into the same mixing bowl. Set aside mushroom caps for later assembling.
• Chiffonade (thinly slice) the Italian basil. Place into the same mixing bowl.
• Grate the Black Truffle Cheddar Gruyere Cheese. Place into the same mixing bowl.
• Then add cream cheese (allow this to soften prior to combining for best results), black pepper, and black truffle sea salt to the mixing bowl.
• Stir until well combined.
• Place the mixture in either a piping bag or gallon reclosable storage bag (just remember to cut the bottom corner.)
• Season the mushroom caps with a sprinkle of black truffle sea salt and black pepper.
• Once seasoned, fill the mushroom caps with the mixture.
• Top the filling with panko breadcrumbs. You can either roll the filling in it or sprinkle some on top of the filling.
• Assemble the stainless steel wired cooling rack on top of a non-stick baking pan.
• Place the stuffed mushrooms on top of the stainless steel wired cooling rack. Allow adequate spacing between each mushrooms.

LET’S COOK

• In an oven, preheat oven to 400 °F.
• Cook mushrooms for 20-35 minutes or until mushrooms are cooked.
• Enjoy!