One of my favorite hot appetizer “go-to’s” is always stuffed mushrooms. I have posted a few ideas on this blog in years past of those recipes. This recipe, however, is a dinner entrée recipe that is wonderful for a Meatless Monday menu plan. Made with larger mushrooms, this recipe is terrific served with a side salad for a complete meal.
Here is how I made this delicious dinner. Select larger Portobello mushrooms, one per guest. Wash well and remove the stem. Clean out the black scales and wash again. Place on a baking sheet or in a baking dish. I poured about 1/2 cup of White Zinfindel wine in the pan for added flavor and moisture to the dish while cooking.
In a skillet, melt 1 tablespoon margarine and saute 2 stalks chopped celery, 1/3 chopped red onion, and 2 ounces of crumbled bacon. I used crumbled bacon in a bag. Season with salt and pepper while cooking.
When the vegetables are soft, remove them from the stove top. In a bowl, mix in 1/2 cup Panko crumbs and 1 cup shredded Fontina cheese. Add the sauteed ingredients to the bowl. Add enough light mayonnaise, about 1/2 cup, just to pull together the mixture.
Stuff the mushrooms and bake in a preheated 350 degree oven for 30 minutes. This recipe can also be placed in a casserole dish and baked to serve with crackers as an appetizer.
Additional cheese can always be put on top of this casserole or the mushrooms prior to baking for an extra cheesy taste. This recipe will fill four large mushrooms.