Mushrooms Casino for a Crowd

Elevate your next gathering with this irresistible recipe for Mushrooms Casino for a Crowd—an elegant appetizer that combines bold flavors and simple preparation. Juicy white button mushrooms are stuffed with a savory filling of crispy bacon, vibrant bell peppers, and buttery breadcrumbs, then topped with Parmesan cheese for a golden, cheesy finish. Perfectly bite-sized and bursting with umami, these baked mushroom caps are a stunning addition to any party spread. With a prep time of just 25 minutes and a yield of 35 pieces, this dish is tailor-made for entertaining, delighting your guests without keeping you in the kitchen. Serve these warm for a crowd-pleasing snack that’s as visually appealing as it is delicious.

Nutriscore Rating: 83/100

Prep Time:25 mins

Cook Time:30 mins

Total Time:55 mins

Servings: 10

Ingredients

• 35 pieces Large white button mushrooms
• 8 slices Bacon
• 1 medium Red bell pepper
• 1 medium Yellow bell pepper
• 2 pieces Garlic cloves
• 4 tablespoons Unsalted butter
• 1 cup Breadcrumbs
• 1 cup Grated Parmesan cheese
• 2 tablespoons Fresh parsley
• 0.5 teaspoons Salt
• 0.5 teaspoons Black pepper
• 2 tablespoons Olive oil

Directions

Step 1

Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper or foil for easy cleanup.

Step 2

Clean the mushrooms by gently wiping them with a damp paper towel. Remove and set aside the stems, then arrange the mushroom caps hollow-side up on the prepared baking sheet.

Step 3

Chop the mushroom stems finely and set them aside.

Step 4

Dice the bacon into small pieces. Cook the bacon in a large skillet over medium heat until crispy. Remove the bacon pieces and let them drain on paper towels. Discard most of the rendered fat, leaving about 1 tablespoon in the skillet.

Step 5

Dice the red and yellow bell peppers finely, and mince the garlic cloves.

Step 6

Add the butter to the skillet with the reserved bacon fat and melt it over medium heat. Add the chopped mushroom stems, bell peppers, and garlic. Sauté for about 5-7 minutes, or until the vegetables soften and any excess liquid from the mushrooms has evaporated.

Step 7

Stir in the breadcrumbs, cooked bacon, and half of the Parmesan cheese. Cook for 1-2 minutes, stirring constantly, until the mixture is well combined. Season with salt, pepper, and parsley. Remove the skillet from the heat.

Step 8

Scoop about 1 heaping teaspoon of the mixture into each mushroom cap, pressing gently to compact the filling. Sprinkle the remaining Parmesan cheese evenly over the tops of the filled mushrooms.

Step 9

Drizzle the mushrooms lightly with olive oil.

Step 10

Bake the mushrooms in the preheated oven for 20-25 minutes, or until the tops are golden brown and the mushrooms are tender.

Step 11

Remove the mushrooms from the oven and let them cool for 5 minutes. Arrange them on a serving platter and garnish with additional parsley, if desired. Serve warm and enjoy!

Nutrition Facts

Serving size	9056 grams (9056.0g)

Amount per serving	% Daily Value*
Calories	3643

Total Fat 154.20g	198%
Saturated Fat 65.80g	329%
Polyunsaturated Fat 6.60g
Cholesterol 267mg	89%
Sodium 5750mg	250%
Total Carbohydrate 383.00g	139%
Dietary Fiber 92.70g	331%
Total Sugars 179.80g
Protein 333.40g	667%

Vitamin D 598IU	2991%
Calcium 1248mg	96%
Iron 50mg	275%
Potassium 27790mg	591%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 32.6%

Protein: 31.4%

Carbs: 36.0%