Bacon Wrapped Parmesan Mushrooms
Forget Pre-grated Parmesan
Your dish is only as great as the quality of the ingredients. Forget that green can of grated parmesan cheese and buy a block of parmesan. Grate it yourself and experience what parm was meant to be. Parmigiano is named after the provinces of Parma where it originated. Many varieties exist, but in order to be called Parmigiano cheese it has to be produced from cows grazing on fresh grass and hay. It's a hard cheese with a nutty, fruity, and sometimes sharp flavor profile.
Stuffed Mushrooms Wrapped in Love
Tell Me Your Experience
- 12 oz Large Portabello Mushrooms, Stems Removed
- 4 oz Parmigiano Cheese, Finely Shredded
- 12 pieces Bacon, Par-cooked (Halfway Cooked)
- 6 Basil Leaves, Chiffonaded
- 1 tsp Parsley, Dried
Wrap It Up
- Par-cook the bacon in a skillet until it's halfway done. Remove from the heat and drain on a plate lined with paper towels.
- While the bacon is cooking shred the parmesan cheese with a fine grater. Mix with the spices and herbs.
- Stuff the mushroom caps with the cheese/herb mixture and leave them upside down. Wrap the par-cooked bacon around the mushrooms, using a toothpick to secure the bacon in place.
- Grill for 10-20 minutes over medium heat or until the mushrooms are soft.