The Pioneer Woman Tasty Kitchen
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Bacon and Veggie Stuffed Mushrooms

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Level: Easy

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Description

A delish appetizer that can be made ahead of time.

Ingredients

  • ¼ cups Diced Onion
  • ⅔ cups Diced Zucchini
  • 2 cloves Garlic, Diced
  • 1  Serrano Pepper, Diced
  • 7 whole Large Mushrooms
  • 1 Tablespoon Olive Oil
  • 4 dashes Salt
  • 4 dashes Ground Black Pepper
  • 1 teaspoon Dried Oregano
  • 1  Large Leaf Of Kale, Chopped
  • 2 Tablespoons Real Bacon Bits/Crumbled Bacon
  • 1  Tomato, Diced
  • ¼ cups Diced Mozzarella Cheese (Or String Cheese)
  • ¼ cups Panko Bread Crumbs

Preparation

Preheat the oven to 350 F. In a medium size bowl, add the onions, zucchini, garlic, and Serrano pepper. Set aside.

After cleaning the mushrooms, remove the stems. If the mushrooms are nice and fresh the stems should just snap off. Dice the stems and add them into the bowl with the onion mixture.

Heat a medium size skillet on medium heat, and add the olive oil. Then add the veggies from the bowl to the pan. Add the salt, pepper, and oregano. Stir together and saute for about 7 minutes. Then add the kale and stir. Saute until the kale starts to turn a darker color (about 3 or 4 minutes).

Remove the veggies from the pan and put them back into the bowl that they were in. Add the bacon (dice the bacon if needed), tomatoes, mozzarella and panko bread crumbs to the bowl. Stir all of the ingredients together.

Gently stuff the mushrooms so that the stuffing is in the shape of a mound on top of the mushrooms. There should be enough stuffing to “overstuff” each mushroom. Put the stuffed mushrooms onto a rimmed baking tray or baking dish.

Bake uncovered in the oven until the cheese melts (about 10 to 15 minutes). Serve while warm. And they are still delish if they cool off a bit.

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