Joyeux 2013: Gruyere-Bacon Stuffed Mushrooms!

I learned a few things on the Eve of 2013.

Simpler, is almost always better. That applies to relationships, friendships, life situations, and food. I decided to stick with a tried and true recipe for some nice hors d’oeuvres on New Years Eve. There was so much to celebrate- new beginnings, new endings, new possibilities and SO MUCH GOOD FOOD AND WINE.

So I made some stuffed mushrooms. First thing- I got a bunch of cremini mushrooms and destemmed and cleaned them.

Then I grated a bunch of gruyere into a bowl and chopped up some green onions and mixed it together with some hot chili flakes, salt and pepper, and some panko.

Next, I fried up some bacon which I procured from the delicious Olivier’s Butchery in Potrero Hill. Run, do not walk there! They had the most delicious bacon, not to mention gorgeous cuts of steak, chicken, duck, and dead animals galore.

And then I chopped up the bacon roughly and threw it into the gruyere-onion-panko mixture. I preheated the oven at 350 degrees and started stuffing each mushroom with the mix.

 

I then stuck the mushrooms in the oven for about 10 minutes, until the cheese melted and bubbled and turned brown.

 

I ate about 10 of these in one sitting- soo delicious!