Mushrooms Casino for a Crowd
Elevate your next gathering with this irresistible recipe for Mushrooms Casino for a Crowd—an elegant appetizer that combines bold flavors and simple preparation. Juicy white button mushrooms are stuffed with a savory filling of crispy bacon, vibrant bell peppers, and buttery breadcrumbs, then topped with Parmesan cheese for a golden, cheesy finish. Perfectly bite-sized and bursting with umami, these baked mushroom caps are a stunning addition to any party spread. With a prep time of just 25 minutes and a yield of 35 pieces, this dish is tailor-made for entertaining, delighting your guests without keeping you in the kitchen. Serve these warm for a crowd-pleasing snack that’s as visually appealing as it is delicious.
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Recipe Information
Ingredients
- 35 pieces Large white button mushrooms
- 8 slices Bacon
- 1 medium Red bell pepper
- 1 medium Yellow bell pepper
- 2 pieces Garlic cloves
- 4 tablespoons Unsalted butter
- 1 cup Breadcrumbs
- 1 cup Grated Parmesan cheese
- 2 tablespoons Fresh parsley
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Olive oil
Instructions
Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper or foil for easy cleanup.
Clean the mushrooms by gently wiping them with a damp paper towel. Remove and set aside the stems, then arrange the mushroom caps hollow-side up on the prepared baking sheet.
Chop the mushroom stems finely and set them aside.
Dice the bacon into small pieces. Cook the bacon in a large skillet over medium heat until crispy. Remove the bacon pieces and let them drain on paper towels. Discard most of the rendered fat, leaving about 1 tablespoon in the skillet.
Dice the red and yellow bell peppers finely, and mince the garlic cloves.
Add the butter to the skillet with the reserved bacon fat and melt it over medium heat. Add the chopped mushroom stems, bell peppers, and garlic. Sauté for about 5-7 minutes, or until the vegetables soften and any excess liquid from the mushrooms has evaporated.
Stir in the breadcrumbs, cooked bacon, and half of the Parmesan cheese. Cook for 1-2 minutes, stirring constantly, until the mixture is well combined. Season with salt, pepper, and parsley. Remove the skillet from the heat.
Scoop about 1 heaping teaspoon of the mixture into each mushroom cap, pressing gently to compact the filling. Sprinkle the remaining Parmesan cheese evenly over the tops of the filled mushrooms.
Drizzle the mushrooms lightly with olive oil.
Bake the mushrooms in the preheated oven for 20-25 minutes, or until the tops are golden brown and the mushrooms are tender.
Remove the mushrooms from the oven and let them cool for 5 minutes. Arrange them on a serving platter and garnish with additional parsley, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
3643 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.2 g | 198% | |
| Saturated Fat | 65.8 g | 329% | |
| Polyunsaturated Fat | 6.6 g | ||
| Cholesterol | 267 mg | 89% | |
| Sodium | 5750 mg | 250% | |
| Total Carbohydrate | 383.0 g | 139% | |
| Dietary Fiber | 92.7 g | 331% | |
| Total Sugars | 179.8 g | ||
| Protein | 333.4 g | 667% | |
| Vitamin D | 15.0 mcg | 75% | |
| Calcium | 1248 mg | 96% | |
| Iron | 49.5 mg | 275% | |
| Potassium | 27790 mg | 591% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
