Hope summer is treating everyone well so far! I just returned to the office from a sun-soaked holiday and while most people dread tackling their email after a vacation, I got to come back to a whole bunch of contest entries for our FBC Mushroom Appetizer Spotlight Contest!
Over the next few weeks I'll be sharing some of these mouthwatering entries, any of which would be fine candidates! Any FBC member can add their recipe to the mix, but don't wait, you only have until August 31st to enter.
Today we get to share from a newcomer to the Mushrooms Canada Blog! Jacquie of Parkallen Home Kitchen is here with these juicy stuffed caps! Bacon and mushrooms are a match made in heaven.
8 large mushrooms
1/2 package of Queso Fresco cheese (or any other soft cheese)
8 pieces of bacon (I used maple bacon – it added a nice hint to sweet to the recipe!)
Wash and dry your mushrooms. Remove stems and fill hole with cheese. Wrap mushroom with bacon and secure it in place with a toothpick. Grill on low until bacon is nice and crispy. Enjoy outdoors on a beautiful summer’s evening!
Follow Jacquie over at Parkallen Home Kitchen and on Twitter, Facebook and Pinterest!
My name is Jacquie Lycka and I live in Parkallen, a rockin’, locally-minded community in the Heart of Edmonton, Alberta. I am a local food advocate, who strives to cook with local ingredients as often as possible. On my blog, you will find recipes that incorporate my favourite local products from across the province. Welcome to my blog, and I hope you enjoy my culinary adventures in my 1950s Parkallen Home Kitchen.
Join the competition for your chance to win an “Appetizer Spotlight” at the Mushrooms Canada table at the FBC2015 in October.