Food & Drink Recipes & Chefs

Stuffed Mushrooms with Bacon and Sausage Appetizer

December 18, 2018
Stuffed Mushrooms with Bacon and Sausage Appetizer
This is a sponsored post on behalf of Farmer John. The following opinions, recipe, and text are all mine.

The holidays are here, which means there will be plenty of cooking in our home. Every year our family gets together on Christmas Eve. Noche Buena is what we celebrate in our culture, which falls on the 24th of December. That pretty much includes lots of food, music, and laughter as we wait for the strike of midnight to open our gifts. Till then we eat, eat and eat.

Traditionally, our Noche Buena feast includes tamales prepared by my mom, prime rib prepared by my sister, dessert prepared by myself. As for appetizers, well, we all contribute to that. We’ve served appetizers like a charcuterie board, artichoke dips, bacon wrapped asparagus, jalapeño poppers and more. This year I thought I would get creative with something different.

Stuffed Mushrooms with Bacon and Sausage Appetizer

Every year our jalapeño poppers are a hit and so are the bacon wrapped asparagus. So pretty much anything with bacon takes the lead in our home. So I partnered up with Farmer John® to create Stuffed Mushrooms with Bacon and Sausage.

Stuffed mushrooms are just the answer for a make-ahead party appetizer. This recipe is a twist on a snack of cooked mushrooms, onions, and chiles wrapped in a corn tortilla that is sold by food vendors in Mexico. It only takes a few minutes to finish the mushrooms under the hot broiler and they’re ready to eat.

Stuffed Mushrooms with Bacon and Sausage Appetizer

There are so many ways to prepare stuffed mushrooms. I’ve tried crab mushrooms, ham & cheese mushrooms, spinach dip mushrooms, the variety is endless. But I haven’t tried bacon and sausage mushrooms, so why not give it a try. After all, it has Farmer John Classic Premium Bacon and Farmer John Classic Pork Sausage Links!

Stuffed Mushrooms with Bacon and Sausage Appetizer

Before you start preparing the appetizer, wipe the mushrooms clean with a damp paper towel, then remove the stems. You want to keep the stems and finely chop them to use them with the bacon and sausage links mixture.

The mushrooms caps should be rubbed with olive oil, then pan roasted for about 3-4 minutes. Quickly remove them from the pan and transfer them to a baking sheet and set aside.

Stuffed Mushrooms with Bacon and Sausage

In a skillet, you will want to cook the bacon and sausage links as instructed on the package. Once fully cooked you want to finely chop them and set aside.

Stuffed Mushrooms with Bacon and Sausage

In a small skillet, you’ll then want to cook the onions and chopped mushroom stems. Once they’re cooked, you’ll set them aside to cool down to mix with all the ingredients. This recipe does include jalapeños, which is optional, they add a little kick and flavor.

Stuffed Mushrooms with Bacon and Sausage

Combine all the ingredients and add about 1 teaspoon of the mixture in each mushroom cap. If you’re making this ahead, stop right here, cover them with saran wrap and store them in the refrigerator until you’re ready to broil them.

Stuffed Mushrooms with Bacon and Sausage

Once you’re ready, heat the mushrooms in the broiler for 2-3 minutes, until you see the cheese melting. But watch carefully to prevent them from burning. There you have it, that easy! Now watch them disappear as soon as you serve them to your guests.

Stuffed Mushrooms with Bacon and Sausage

Stuffed Mushrooms with Bacon and Sausage Appetizer

Yield: 16

Stuffed Mushrooms with Bacon and Sausage Appetizer

Ingredients

  • 16 medium brown cremini mushrooms, wiped clean
  • 2 tablespoons olive oil
  • 1/4 cup very finely chopped white onion
  • 4 slices (from a 12-ounce package) of very finely chopped cooked Farmer John Classic Premium Bacon
  • 4 sausage links (from an 8-ounce package) of very finely chopped cooked Farmer John Classic Pork Sausage Links
  • 1 jarred pickled jalapeños (en escabeche), seeded, veins removed, finely chopped
  • 1/2 cup grated Monterey Jack Cheese
  • 2 Teaspoons mayonnaise

Instructions

  1. Remove the stems from the mushrooms. Finely chop the stems and reserve. Rub the mushroom caps with about 1 tablespoon of the olive oil. Heat a large nonstick skillet over medium heat and pan-roast the mushrooms, turning once until barely tender, 3 to 4 minutes. Transfer to a baking sheet and set aside.
  2. In a skillet, prepare Farmer John Classic Premium Bacon and Farmer John Classic Pork Sausage Links as instructed in package. Remove from heat and finely chop bacon and sausage. Set aside to cool down.
  3. In another small skillet, heat the remaining oil and cook the onion and reserved chopped mushroom stems, stirring, 3 minutes. Transfer to a medium bowl. When cool, add all the remaining ingredients and mix well. Put about 1 teaspoon of the bacon and sausage mixture in each mushroom cap. If made ahead, cover and refrigerate up to overnight. To serve, preheat over broiler and broil the mushrooms about 4 inches from the heat until hot and bubbly, 2 to 3 minutes. Serve at once.
http://sparklinglala.com/stuffed-mushrooms-with-bacon-and-sausage-appetizer/

Stuffed Mushrooms with Bacon and Sausage

For this recipe, I was able to purchase all my ingredients at Super King Markets, visit their website to find a location near you. It’s a one-stop grocery store where you could find fresh produce and Farmer John Classic Premium Bacon and Farmer John Classic Pork Sausage Links.

Let me know if you try this recipe. What would you add to it or do differently? I’m always looking for more ways to get creative with bacon and sausage.

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