Stuffed Mushrooms with Bacon and Blue Cheese
Appears in Cook's Country December/January 2014
Too often, stuffed mushrooms are either leathery or rubbery. We found the way to tender, flavorful stuffed mushrooms that you’d actually want to eat.
WHY THIS RECIPE WORKS
Too often these hors d’oeuvres are leathery and dried out with bland, watery filling. To get rid of excess moisture before stuffing, we roast the mushrooms gill side up until their juice is released and they’re browned; then we flip them gi...