Bacon Stuffed Mushrooms

Ingredients

• 4 slices bacon
• 2 , 12 ounce
• 3 tablespoons butter , melted
• 6 pitteds black olives , finely chopped
• 0.25 cups finely chopped green onion
• 1 teaspoon oil-packed minced garlic
• 0.5 teaspoons salt
• 0.25 teaspoons ground black pepper
• 1 pinch cayenne pepper
• 1 tablespoon all-purpose flour
• 0.25 cups milk
• 4 slices Swiss-flavored American cheese , chopped
• 3 tablespoons grated Parmesan cheese

Instructions

1. 1

   Preheat oven to 375 degrees F (190 degrees C).

2. 2

   Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon slices to paper towels, reserving bacon drippings in the skillet. Crumble bacon when cooled.

3. 3

   Remove stems from mushrooms and set stems aside. Place mushrooms, hollow sides up, on a baking sheet; brush the insides with melted butter.

4. 4

   Chop mushroom stems; cook and stir chopped stems, black olives, green onion, and crumbled bacon in the bacon drippings over medium heat until mushroom stems release their liquid, about 5 minutes. Add garlic, salt, black pepper, and cayenne pepper; stir to coat.

5. 5

   Tilt the skillet slightly; move vegetable-bacon mixture to one side, allowing the bacon drippings to pool to the other side. Whisk flour into bacon drippings until smooth and paste-like; slowly stir in milk until gravy is smooth. Mix vegetable-bacon mixture into the gravy. Add American cheese and Parmesan cheese; cook and stir until cheeses melt, about 5 minutes. Spoon filling into mushroom caps.

6. 6

   Bake in the preheated oven until mushrooms are tender and filling is lightly browned, about 20 minutes. Remove mushrooms from baking sheet and cool on platter for 2 minutes before serving.