Bacon and Asiago Cheese Stuffed Mushrooms

Bacon and Asiago cheese stuffed mushrooms are a delicious dish, perfect as an appetizer or side. Here’s the recipe for you:

Ingredients

• 12 large champignon mushrooms or porcini mushrooms
• 100 g smoked bacon, cubed
• 100 g Asiago cheese, grated
• 1 clove of garlic, finely chopped
• 2 tablespoons fresh parsley, chopped
• Extra virgin olive oil as needed
• Salt and black pepper as needed

Preparation

1. Clean the mushrooms with a damp cloth and remove the stems. Slightly incise the inside of the mushroom caps to create more room for the stuffing.

2. In a pan, heat a drizzle of extra virgin olive oil and sauté the chopped garlic until golden.

3. Add the cubed bacon to the pan and let it crisp up to a crunchy texture. During cooking, season moderately with salt and pepper.

4. Mix in the chopped parsley and remove from the heat. Allow to cool for a few minutes.

5. In a bowl, combine the sautéed bacon with the grated Asiago and mix well to create the stuffing mixture.

6. Fill the cleaned mushrooms with the bacon and Asiago mixture, pressing lightly to compact the stuffing.

7. Place the stuffed mushrooms on a baking tray lined with parchment paper and drizzle with extra virgin olive oil.

8. Preheat the oven to 180°C (356°F) and bake the mushrooms for about 15-20 minutes or until the cheese has melted and turned golden.

9. Serve the stuffed mushrooms hot, with an extra sprinkle of fresh parsley if desired.

For a true Italian touch, you can add a pinch of dried oregano or a teaspoon of Genovese pesto to the stuffing to further enrich the flavor.

Curiosity

Asiago cheese is an Italian DOP (Protected Designation of Origin) product from the Plateau of the Seven Municipalities, located in Veneto and Trentino. Its consistency and flavor vary depending on the aging: the more aged the cheese, the more intense the taste, pairing perfectly with the sweetness of the mushrooms and the savory bacon.