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Prep Time
10 mins
Total Time
1 h


large cremini mushrooms, about 2-in. (5-cm) diameter each
4 slices
bacon, such as Sensations by Compliments Jalapeño Bacon
1/2 cup
finely chopped onion
125 mL
1 tbsp
finely chopped fresh thyme
15 mL
1/4 cup
red wine
60 mL
2 tsp
Worcestershire sauce
10 mL
2 tsp
Dijon mustard
10 mL
1/3 cup
75 mL
1/3 cup
shredded cellar-aged Gruyère cheese
75 mL


Step 1

Remove stems from mushrooms; finely chop stems. Set aside caps and chopped stems. Heat skillet over medium heat. Cook bacon until crisp and golden, 4 to 6 min. (reserve bacon fat in skillet). Drain bacon slices on paper towel. Finely chop; set aside.

Step 2

Heat skillet containing bacon fat over medium heat. Stir in onion, chopped mushroom stems and thyme; cook until onion has softened, about 5 min. Stir in wine and Worcestershire sauce; cook until most of liquid has evaporated. Mix in mustard. Cool completely.

Step 3

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.

Step 4

Mix together onion mixture, reserved bacon, breadcrumbs and cheese. Spoon 1 tbsp (15 mL) filling into each mushroom cap. Place caps on lined baking sheet, spacing about 2-in. (5 cm) apart. Bake 10 to 12 min. until mushrooms are tender and filling is golden brown. Serve hot.


Garnish with chopped fresh thyme, chives or parsley.
Chop any leftover stuffed mushrooms; toss with pasta for quick dish.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Characteristics Appetizer Christmas Nut Free

Nutritional Facts Per Serving

Nutrition Description:
Per serving (2 mushroom caps):
2 g
Saturated Fat:
1 g
5 g
1 g
1 g
5 mg
3 g
110 mg
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