Smoked Stuffed Mushrooms
Looking for a killer side dish for your next BBQ session? These loaded mushrooms are guaranteed to steal the show. We stuff them to the brim with a heavy, savory mix of soft cream cheese, crispy bacon, sharp spring onions, and a thick layer of melted cheese. They are incredibly easy to pull off and always the first to disappear from the table. We specifically adjusted these ratios so you end up with a generous batch of that insane bacon-cheese mixture left over. Trust us: smeared cold on a crunchy crostini, it's easily just as addictive!
Nutritional Values
* Estimated values per person
Flavor bombs on the table
Slam a plate of these bacon-and-cheese-loaded cannons on the table and blink once: chances are they’re already gone. They’re the perfect, quick sidekick for a massive steak, but equally genius for passing around when your buddies are hanging by the fire pit. And don't forget the golden rule: whatever you do, don't throw away that large batch of leftover filling! Smear it cold on a crispy baguette for an absolute game-changer.
The Battle Plan
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How will you prepare it?
Preparation
Set up your BBQ with a direct and indirect zone, and preheat it to 180°C (350°F).
Clean the mushrooms to your liking, twist out the stems, and hollow them out a bit further. Using the back of a teaspoon works best here to create extra space for the filling.
Meanwhile, place a hot cast iron skillet over the direct heat of the BBQ and fry the bacon strips until completely crispy in their own fat. Remove from the heat and set aside about 1/4 of the bacon to use as a topping later.
Mixing the Filling
Finely dice the onion. Mix this firmly through the cream cheese in a bowl, along with 3/4 of the crispy bacon. Taste and season perfectly with some fresh pepper and a little salt.
Filling
Generously fill all hollowed-out mushrooms with the creamy mixture, aiming for about 15 grams each. Press it gently.
Sprinkle a little grated cheese on top of each.
Bake & Serve
Place the stuffed mushrooms in a cast iron pan or heat-resistant dish, drizzle with a hint of olive oil, and move them to the indirect zone of your BBQ. Cook them for about 12 to 15 minutes until the cheese is deliciously golden and melted.
Remove them from the BBQ and sprinkle the reserved bacon pieces and the sliced spring onion on top as a fresh garnish. Save the large amount of mix you have left over to serve cold on a fresh baguette later!
Ready for Service
Enjoy your meal, Pitmaster! Share your result with #ApeldoornscheVleeseters
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