The name says it all, how could you go wrong with the four ingredients brought to us by the heavens themselves. Before I get to the recipe, let’s remember that ‘carmalized’ onions are not ‘browned in the pan’ onions. To really get that rich, deep, buttery flavor and texture of carmalized onions takes an hour to an hour and a half, so maybe making these on a busy Wednesday night after work is not ideal. You can see how I carmalize onions here.
- Roasted Garlic, Carmalized Onion, and Bacon Stuffed Mushrooms:
- Makes: 18-20 mushrooms
- Prep Time: 1.5 Hours Cook Time: 20 Min
- 3-4 Sweet Onions (such as Walla Walla)
- 2 Heads garlic
- 6-8 strips of bacon
- 2-3 Tbsp Balsamic Vinegar
- 5-6 slices Provolone Cheese
Keep in mind that you can use more or less of any of these ingredients, I just go to taste. If it taste too much like bacon, I add more onions or garlic, or vice versa.
First start by roasting the garlic. Preheat oven to 400°. Chop off the top of both the heads of garlic so that the garlic is exposed but still encased in its papery layers. Don’t cut too much off, we just want to expose the garlic to the heat. Remove excess layers. Lay both heads of garlic on a sheet of aluminum foil (big enough to wrap around both heads loosly), drizzle with olive oil and season with a little salt. Pull the foil up around the garlic and twist/pinch closed. Place foil packet into the oven and let roast 45 min to an hour. I start checking them after about 40 min. They are good and roasted when the garlic is nice and soft and a little brown. I usually just give the head of garlic and gentle squeeze to see if they are done.
While the garlic is roasting, let’s go ahead and start the onions. Start heating your pan over medium heat, add about 1 Tbsp olive oil and let heat for a minute. Add onions to the pan and get them nice and coated with the oil, add about a tsp salt. Reduce heat to low and let c
ook, stirring every 10 minutes or so. Be careful not to cook them too hot or let them burn. If it seems they are getting brown a little too quickly, just reduce the heat.
While the onions are carmalizing, and the garlic is roasting, you can get the rest of your ingredients prepared. Start by removing the stems from the mushrooms. I find the easiest way is the grasp the mushroom like a baseball, and gently rock the stem back and forth until it releases. Toss the stems (or you can chop them up and add them to the filling if you love extra mushroom flavor).
Cook your bacon to just about done (they will finish cooking while in the mushrooms). I like to chop my bacon after its cooked but you can chop it before if you prefer.
Line a 9×13 baking dish with foil, spray with cooking spray, and place your
mushrooms into it. You should be able to fit most of the mushrooms into one pan, don’t worry if they don’t lay totally flat, you just don’t want the filling to topple out. Brush the inside of the mushrooms with balsamic vinegar.
In a large bowl, combine your crumbled/chopped bacon, carmalized onions, and roasted garlic until you have a nice filling. I find the easiest way to get the roasted garlic out of the shell is to just squeeze it out of the open end.
Spoon the filling into the mushrooms, as much as can fit (creating a mound is completely OK), top with some provolone cheese, pop in the oven for a good 30 minutes or until the cheese is nice and melty.
There you have it! When Jaiden and I made these last she ate so many she felt sick the next day. They are very rich, and delicious, so be cautious of a good thing people.