Bacon and Fontina Stuffed Mushrooms
During a captivating journey through Tuscany, I was introduced to the stunning dish of Bacon and Fontina Stuffed Mushrooms. This encounter highlighted the deep, savory flavors of bacon mixed with the creamy texture of fontina cheese, all encased within the earthy confines of perfectly baked mushrooms. Motivated by a strong desire to replicate this dish, I ventured into my kitchen to experiment, blending the boldness of the bacon with the subtle sophistication of fontina against the backdrop of versatile mushrooms. The end result is a personal take on this classic recipe, serving as a bridge between the rustic charm of Tuscan cuisine and the intimate experience of home cooking. Now, with great enthusiasm, I am sharing this refined recipe, inviting others to savor a piece of Italy through a dish that speaks volumes of simplicity, elegance, and the sheer joy of culinary discovery.
Equipment
- 1 oven
Ingredients
- 24 large fresh mushrooms
- 1 tablespoon olive oil
- 1/4 cup tomatoes
- 3 tablespoons fresh parsley
- 4 ounces cream cheese
- 8 bacon strips
- 4 green onions
- 1 cup fontina cheese
Instructions
- Preheat the oven to 425 degrees Fahrenheit.
- Stir the first six seasonings bowl until well combined.
- Fill each with approximately one spoonful of filling.
- Drizzle oil over the tops.
- Bake for 9-11 minutes, uncovered, or until lightly browned and soft.