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Season by Season with Chris Fennimore
Organized by spring, summer, fall and winter, this collection includes 36 months of Chris' recipes from Pittsburgh Magazine as well as many of his personal reflections.
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Stuffed Mushrooms

From: Chris Fennimore

Ingredients
2 pounds large mushrooms
2 cups breadcrumbs
3 slices bacon
1 small onion, finely chopped
2 tablespoons butter
1/4 cup lemon juice
2 tablespoons olive oil
1/2 teaspoon oregano
salt and pepper

Directions
Clean the mushrooms and remove the stems. Chop stems finely. Cut up bacon and cook in skillet until crispy. Remove from pan and drain off all fat. Add the butter and sauté the mushroom stems and onion. Add the breadcrums, lemon juice, olive oil, oregano, salt and pepper. Adjust the flavoring and moisture by adding more breadcrumbs or lemon juice. Stuff the mushroom caps and place them close together in a greased baking dish. Add a few tablespoons of water to the pan and bake at 350 degrees until the mushrooms are tender and the tops are nicely browned.

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Stuffed Mushrooms - NOTES

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Stuffed Mushrooms - REVIEWS

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