VEGETABLE OIL SPRAY
16 OUNCES MEDIUM WHITE BUTTON MUSHROOMS
5 LARGE SLICES RAW BACON, CHOPPED
1 TABLESPOON RED ONION, MINCED
1 OUNCE SHERRY — may substitute
1/2 teaspoon of Worcestershire sauce
1/2 TEASPOON MUSHROOM OR CHICKEN CONCENTRATE
1 TEASPOON FRESH CHOPPED TARRAGON
1/8 TEASPOON SALT
1/8 TEASPOON BLACK PEPPER
1 GREEN ONION, THINLY SLICED FOR GARNISH — optional
Preheat the oven to 350 degrees and spray a baking pan with vegetable oil spray. Wipe mushrooms clean, twist off the stems (save) and place the caps on the baking sheet. Chop the stems finely and set aside. In a large sauté pan over medium-high heat add the bacon and cook until crispy. Add the chopped mushroom stems and remaining ingredients (except green onion) and continue to cook until liquid is evaporated and stems are tender. Remove from heat. Stuff each cap with a rounded spoonful of stuffing. Place back on the baking sheet and bake for 15 minutes or until mushrooms are tender. Serve hot topped with sliced green onion if desired.
A food processor or mini chopper makes short work of mincing anything. In this recipe you may add the mushroom stems and red onion together, mince and then add to the recipe as one!