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Lemon Almond + Smoked Bacon Stuffed Mushrooms

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 24 Mushrooms
Author Kath Younger

Ingredients

  • 2 pints cremini mushrooms
  • 2 tbsp olive oil
  • LEMON ALMOND HONEY
  • 4 oz log goat cheese
  • 1 tbsp fresh rosemary
  • 1 tsp honey
  • 2 tbsp chopped almonds
  • Zest of half a lemon
  • Juice of half a lemon
  • ¼ tsp salt
  • 3 grinds around black pepper
  • SMOKED BACON + SAGE
  • 4 oz log goat cheese
  • 2 slices bacon
  • 1 tbsp fresh sage
  • ¼ tsp smoked paprika
  • ¼ tsp salt
  • 3 grinds black pepper

Instructions

  • Allow goat cheese to soften, either on your countertop or for a few seconds in the microwave. Place each log into two separate bowls.
  • Preheat oven to 375*
  • Rinse and dry mushrooms and line them in a pan. Drizzle on 2 tbsp olive oil and rub thoroughly to coat.
  • Lemon Almond Honey: Chop almonds and rosemary. Zest and juice lemon. Combine all ingredients into bowl with goat cheese and mix thoroughly with a fork to combine. Stuff into half of the mushrooms.
  • Smoked Bacon + Sage: Chop bacon into small pieces and pan-fry in a skillet until brown. Remove and drain on paper towel. Add sage to bacon grease and cook for 2-3 minutes, until sage begins to crisp. Drain with bacon. Combine all ingredients into bowl with goat cheese and mix thoroughly with a fork to combine.Stuff into half of the mushrooms.
  • Bake mushrooms at for 30 minutes. Serve warm.