Stuffed Mushrooms with Bacon + Brussels

Stuffed Mushrooms with Bacon and Brussels

Ingredients

8 medium stuffing portabellas

4 cups shredded brussel sprouts

4 slices bacon (look for no sugar added and uncured)

1/2 cup cherry tomatoes; sliced in half

1/4 cup panko bread crumbs

1/4 cup parmesan reggiano cheese; finely grated

2 Tbsp ghee (could also use unsalted grass-fed butter)

2 Tbsp water

1/2 tsp kosher salt

1/2 tsp black pepper

1/4 tsp garlic; minced

Directions

1. Pre-heat oven to 400 degrees.

2. Cook bacon in skillet. Remove bacon when it’s 3/4 of the way cooked and put to the side. Pour out bacon fat, but do not wipe the pan out with a paper towel.

3. Add sliced cherry tomatoes to the pan and let cook in the remaining bacon fat for 3-5 minutes. Remove tomatoes from the skillet and place into a large bowl.

4. In the same skillet, add ghee and let melt. Add shredded brussel sprouts, salt, pepper, and minced garlic. Let sauté for 3-5 minutes or until golden brown.

5. Add 2 Tbsp of water to help cook down the brussels and make them more tender. Cook for an additional 3-5 minutes.Remove brussels from the pan and place in the large bowl with the cherry tomatoes.

6. Pour panko bread crumbs into the same skillet (no need to add ghee or butter) and let toast until slightly golden. Then add the panko to the bowl.

7. Chop the bacon into small bite-size pieces and add into the large bowl.Combine parmesan reggiano cheese with the mixture and mix until fully incorporated.

8. For the mushrooms, take a paper towel and wipe the cap of the mushrooms to remove any excess dirt. Remove the stems from the cap. (You can chop the stems up and put into the stuffing if you want!)

9. Place mushrooms cap side down and drizzle with olive oil. Fill the mushroom caps with 1-2 Tbsp of the filling. Add 1 Tbsp at a time and press down to compact it.

10. Bake in the over for 10 minutes. Turn off the oven and let cook for an additional 2-3 minutes.

11. Remove from the oven and serve immediately!

Enjoy!