The simple "stuff"...
All kidding aside, this recipe is part of our easy holiday entertaining series and is not only simple but extremely delicious and versatile. You could add a few more of your fav's such as finely diced red pepper, grated pepper jack cheese or diced shrimp. But now for the simple, quick version...
Birch Bacon Jam Stuffed Mushrooms
1/2 cup Birch Bacon Jam by The Canadian Birch Company
1 - 8 oz brick Cream Cheese
1/2 cup Bread Crumbs (optional, may be omitted for gluten free)
24 washed, mushroom caps with stems trimmed and cap scooped out
As an option, finely dice the stem and cap innards and place into the cream cheese mix below.
This method is so easy, we are using our usual recipe blog format!
Preheat oven to 350 F. In a medium sized bowl place cream cheese, beat with a hand mixer to a soft creamy consistency. Add Birch Bacon Jam and bread crumbs. Mix on medium speed until well blended.
Line a large cookie sheet with parchment paper. Place a metal cookie cooling rack over top of the parchment. Fill mushroom caps with the cream cheese filling and place on top of the rack 1 inch apart. Cooking the mushrooms in this way will avoid soggy caps. For a saucier version, place directly on the parchment and bake.
Place in preheated oven. Bake for 20 min or to desired brown-ness. Serve as an appetizer or side for steaks and grilled salmon.
TIP: If you have a large cast iron skillet you can roast the stuffed mushrooms in it instead of a parchment lined cookie sheet. Simple add 2 tbsp of olive oil to the skillet, place mushroom caps 1 inch apart and roast as above at 375 F. These caps will be a crispier version.