Skip to content
METRO LogoMETRO Logo
Sign inMetro Devonshire

Your Shopping Store

Enhance your shopping exprience by selecting a store to shop available products and current prices.

savings just for Moi!Enroll in
the program.

Sign inMetro Devonshire

Your Shopping Store

Enhance your shopping exprience by selecting a store to shop available products and current prices.

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Important!

Are you sure you want to empty your cart?

Get $20 off on your first 4 orders Shop Now.
Moi Rewards is here! Join today and save!
Under Ontario law, you must be 19 years of age or over to purchase alcohol products. In submitting your order, you are representing yourself as being of legal drinking age in Ontario. In accordance with AGCO regulations, valid government photo ID will be requested upon pickup. If you are unable to verify your age by presenting valid identification at the time of pickup, all alcohol ordered will be removed from your order. Alcoholic products are available for pickup between 7am and 11pm.
Bacon Cheddar Mushroom Caps https://www.metro.ca/userfiles/image/recipes/tetes-de-champignons-au-bacon-et-au-cheddar-10510.jpg PT10M PT45M PT55M
Preheat oven to 400°F (200°C).Remove stems from mushrooms and finely chop. Set aside.Place mushroom caps, hollow side down, on a parchment-lined baking sheet.Brush with oil and bake in oven until slightly softened, about 8 minutes.Let cool and drain off any liquid.Transfer mushrooms, hollow side up, onto a clean, parchment-lined baking sheet.In a large non-stick skillet, cook bacon over medium heat until crisp.Drain off fat.Add red pepper, onion, mushroom stems, garlic, salt and cayenne.Cook just until onion starts to soften, about 4 minutes.Stir in broth and cook until almost all the liquid has been absorbed. Let cool.In a medium bowl stir together cream cheese, cheddar and mushroom-bacon mixture.Spoon into mushroom caps.Sprinkle with bread crumbs.Reduce oven to 375°F (190°C) and bake until stuffing is melted and golden, about 12 minutes.Sprinkle with parsley and serve.
24
3 2 5 2
24 large mushroom 1 Tbsp. (15 mL) vegetable oil 2 strips bacon, finely diced 1/4 tasse (60 mL) red bell pepper, finely diced 1/4 cup (60 mL) red onion, minced 1 garlic clove, minced 1/2 tsp. (3 mL) salt 1/4 tsp. (1 mL) cayenne pepper 1 cup (250 mL) Campbell's ready to use mushroom broth 28 g cream cheese 1/2 cup (125 mL) old cheddar cheese 1/2 cup (125 mL) bread crumbs 1/4 cup (60 mL) parsley, minced
Bacon Cheddar Mushroom Caps

Bacon Cheddar Mushroom Caps

Rate this recipe
2 Votes
24
pieces
0:10
Preparation
0:45
COOKING
0:55
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 24
    large mushroom
  • 1 Tbsp.
    (15 mL)
    vegetable oil
  • 2
    strips bacon, finely diced
  • 1/4 tasse
    (60 mL)
    red bell pepper, finely diced
  • 1/4 cup
    (60 mL)
    red onion, minced
  • 1
    garlic clove, minced
  • 1/2 tsp.
    (3 mL)
    salt
  • 1/4 tsp.
    (1 mL)
    cayenne pepper
  • 1 cup
    (250 mL)
    Campbell's ready to use mushroom broth
  • 28 g
    cream cheese
  • 1/2 cup
    (125 mL)
    old cheddar cheese
  • 1/2 cup
    (125 mL)
    bread crumbs
  • 1/4 cup
    (60 mL)
    parsley, minced
Imprimer ma sélection

Preparation

Preheat oven to 400°F (200°C).

Remove stems from mushrooms and finely chop. Set aside.

Place mushroom caps, hollow side down, on a parchment-lined baking sheet.

Brush with oil and bake in oven until slightly softened, about 8 minutes.

Let cool and drain off any liquid.

Transfer mushrooms, hollow side up, onto a clean, parchment-lined baking sheet.

In a large non-stick skillet, cook bacon over medium heat until crisp.

Drain off fat.

Add red pepper, onion, mushroom stems, garlic, salt and cayenne.

Cook just until onion starts to soften, about 4 minutes.

Stir in broth and cook until almost all the liquid has been absorbed. Let cool.

In a medium bowl stir together cream cheese, cheddar and mushroom-bacon mixture.

Spoon into mushroom caps.

Sprinkle with bread crumbs.

Reduce oven to 375°F (190°C) and bake until stuffing is melted and golden, about 12 minutes.

Sprinkle with parsley and serve.

Source : Campbell

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

Reserve your timeslot now!

Sorry, our online services are not available for this postal code. Please try another postal code or visit us in store.

Sorry, we encountered a problem.

Please try again later.