Monday, February 3, 2014

Bacon & Leek Stuffed Mushrooms ~ Dairy, Egg & Nut Free

When Superbowl Sunday comes around, for us, it's all about the food.  The boys always get cheated with their food allergies, but I adapted a stuffed mushroom recipe for them that is so delicious, even the non allergy guests love to partake in a few!  It takes about 30 minutes to prepare and about 45 minutes to cook.

Bacon & Leek Stuffed Mushrooms 
(Dairy, Egg and Nut Free)

24 stuffing mushrooms
2 tablespoons flavored olive oil (I used Sicilian garlic from Stop & Shop ~
Or, can use plain olive oil with a pinch of crushed thyme, rosemary and cayenne pepper)
1 bunch (3) leeks sliced thinly
2 packets of Ritz Crackers, crushed
12 oz package bacon, cooked very crispy and crushed
1/3 cup of chopped stems (fleshy part from the top of the stem when removed from the mushroom)
1 1/2 sticks of Fleischmann's Unsalted Margarine (soy based margarine, dairy free)

Remove stems from mushrooms and finely chop some of the top portions of stems for the stuffing.  Rinse mushrooms well and dry.  Place on baking sheet.

In a medium fry pan, saute the leeks in the seasoned olive oil on medium heat. Add the chopped mushroom stems and 1/2 stick of margarine.  Saute until mushroom stems are tender, about 5 minutes.  Melt the rest of the butter in the pan then remove from heat.  Add the bacon and crushed Ritz crackers and mix well. (if mixture is too loose, add a few more crackers to it).

Stuff the mushrooms and put in middle rack in 350 degree oven for approximately 35-45 minutes.  

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