Sauerkraut Stuffed Mushrooms
Servings: 12 servings
Our Sauerkraut Stuffed Mushrooms are stuffed full of flavor! Made with Silver Fleece Sauerkraut, bacon, and Swiss cheese, these mushrooms are so good you will make them all year long.
Ingredients:
- 1 (27 oz.) can Silver Fleece Sauerkraut, drained and chopped
- 60 large Mushrooms
- 12 Strips Bacon, diced
- 6 Tbsp. Onion, minced
- 3 Cups Bread Crumbs, fine
- 3 Cups Swiss Cheese, grated
- 1 1/2 tsp. Salt
- 3/4 tsp. Black Pepper
- 1 Stick Butter, melted
- Olive Oil Spray, as needed
Instructions:
- Preheat oven to 350 F.
- Wash mushrooms and remove stems. Reserve stems for later.
- Spray baking sheet with olive oil spray and place mushroom caps on sheet. Bake for 10 minutes.
- Sauté the bacon until very crispy and can be crumbled into tiny bits. Reserve bacon grease.
- Mince the mushroom stems. and sauté with onion in bacon grease until the onions are translucent and the mushrooms are soft. Add breadcrumbs and mix together until all the grease is soaked up.
- Remove from heat and add Silver Fleece Sauerkraut, Swiss cheese, crumbled bacon bits, salt, and black pepper. Combine well.
- Stuff each mushroom cap with sauerkraut mixture and brush with the melted butter.
- Preheat broiler and return mushrooms back to baking sheet. Broil mushrooms, until browned, about 4-5 minutes
Chef's Tip:
Add diced chives after baking to add extra color and flavor!
