Stuffed Mushrooms.
ACE® elevates concepts across the menu.
Ingredients.
INGREDIENTS1 loaf day-old ACE Bakery® Three Cheese Oval or 1 ACE Bakery® Double Cheese Oval - Warm at Home, to make 2 cups of bread crumbs24 white button or cremini mushrooms1 tbsp. butter for greasing3 tbsp. extra-virgin olive oil2 shallots, minced or 1 small onion, minced1 tsp. minced garlic6 oz. jar marinated artichoke hearts, drained and finely chopped2 slices thick bacon or slab bacon, cooked and cut into ¼ inch (.6 cm) thick cubes (optional)1 tbsp. minced flat-leaf parsley1 tsp. minced fresh thyme leaves1 tbsp. chopped chives½ cup freshly grated Parmigiano-Reggiano cheese½ tsp. kosher salt¼ tsp. freshly ground black pepper½ cup dry white wineChopped chives for garnish (optional).
Instructions.
instructions">INSTRUCTIONSPreheat oven to 350°F (175°C).If the bread is not dry enough to crumble in the food processor, cut the loaf into slices and place on an ungreased baking sheet and bake for approximately 10 to 15 minutes turning halfway through.Once cooled, tear dried bread into pieces, place in your food processor and pulse until coarsely chopped.Remove the mushroom stems keeping the mushroom caps intact. Grease a shallow oven-proof dish and place the caps, stem side up, in the dish and season with salt and pepper.Heat 1 tbsp. of the olive oil and sauté the shallots, garlic, chopped mushroom stems and artichoke hearts in a frying pan until shallots and mushroom stems are soft.Add bacon (if using), bread crumbs, herbs and cheese. Season with the salt and pepper and mix well.Mound 1 tbsp. of the mixture into each mushroom cap.Pour the wine around the mushrooms and drizzle them with 2 tbsp. of extra-virgin olive oil. Bake for about 20 to 30 minutes or until the mushrooms are tender and the top is crispy.If using, garnish with chives and serve immediately.COOK'S TIPThese stuffed mushrooms can be prepared 24 hours in advance and refrigerated before the baking process. Bring to room temperature prior to baking.This recipe is from ACE Bakery®.
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