Sweet and Savory Stuffed Mushrooms

Add dried apricots, bacon and provolone to this challah-breadcrumb stuffing for mushrooms.
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  • Level: Easy
  • Total: 1 hr
  • Active: 30 min
  • Yield: 24 mushrooms
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24 large white or cremini mushrooms, wiped clean, stems finely chopped for the filling

2 tablespoons extra-virgin olive oil

Kosher salt


4 tablespoons (1/2 stick) unsalted butter

1 cup finely chopped onion

Kosher salt and freshly ground black pepper

1/2 cup finely chopped cooked bacon

1/2 cup grated provolone

2 tablespoons finely chopped dried apricots

2 tablespoons finely chopped walnuts

1 cup coarse fresh challah breadcrumbs


  1. Preheat the oven to 425 degrees F.
  2. For the mushrooms: If your mushroom caps are very rounded, trim a very thin slice from the top of the caps to help them sit upright for baking. Toss the mushroom caps with the olive oil and 1/4 teaspoon salt in a large bowl.
  3. For the filling: Heat the butter over medium-high heat. Add the reserved mushroom stems and onions and cook, stirring occasionally, until just soft, 6 to 8 minutes. Scrape into another large bowl, season with 3/4 teaspoon salt and a few grinds of pepper and set aside to cool.
  4. Add the bacon, provolone, apricots and walnuts to the cooled mushroom stem mixture. Stir in the breadcrumbs until well moistened.
  5. Pack each mushroom with an equal amount of filling and transfer the filled mushrooms to a rimmed baking sheet. Bake until the mushrooms are tender and the filling is brown and crispy on top, about 15 minutes. Let cool 5 minutes before removing from the baking sheet.
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