You’ve seen the bacon and mushroom combination before, I know. I continue to make the connection because there are so many ways you can combine these fantastic flavours. I’ve shown you sides, toppings, sauces and risottos. Now let’s make some stuffed mushrooms. Removing the stems from the base of the Mushrooms gives you the majority of the substance you’ll include in the stuffing. I also recommend that you chop up one whole mushroom for stuffing, as well. I didn’t and I ran out of stuffing before I ran out of mushrooms to stuff! So, if you buy 10 mushrooms, chop up one of those ten with the stems, and stuff 9 mushrooms. Cool?! Let’s go.


5 strips Maple Leaf Bacon

9 Mushrooms (button or cremini work well)

2 Shallots

½ sprig Rosemary

4 leaves Sage

¼ cup Dry White Wine

¼ cup Grated Parmigiano Reggiano +more for topping

¼ cup Bread Crumbs

Olive Oil for drizzling

Salt and Pepper


1. Take your mushrooms, give them a good scrubbing and remove the stems with your hands. Don’t cut them out, just pop them out with those wonderful tools you were born with. This will leave you with a perfect cavity that you can put stuff into later.

2. Choppin’ time! Chop up your mushroom stems plus one additional whole mushroom, your herbs and two shallots. The chop doesn’t have to be perfect, because we’re gonna blitz it all later, but an even chop means an even cook.

3. Into the pan goes the bacon! Five strips cut into smaller strips. Again, the size doesn’t really matter, but evenness is good.

4. Once the bacon is crispy, toss in your shallots and herbs. Toss these around for about a minute until they’re fragrant…

5. Then in go the Mushrooms. Sautee these until they’ve released most of their water, then throw in your wine. Continue to fry until the majority of the wine has evaporated.

6. Once the mushrooms are nicely cooked through and the wine has reduced, take your pan off the heat and stir in some freshly grated cheese and your breadcrumbs.

7. Pulse everything in your food processor until the small, but not a paste. A paste has no texture.

8. Toss your mushroom caps in some olive oil and season them with some salt and pepper.

9. Spoon in your mushroom and bacon mixture into the holes in the caps that we made previously.

10. Top with some more grated cheese, drizzle a little more olive oil on top, and whack these into a 400F oven for 20-25 minutes. The tops should be golden brown and the mushrooms will be cooked through.

11. Plate and chow down. If you use small enough mushrooms, they are great for passed around appetizers!