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Cornbread Stuffed Mushrooms

TOTAL TIME: 40 Minutes

PREP TIME: 20 Minutes

COOK TIME: 20 Minutes


1 package Pioneer Yellow Cornbread Mix
1 tbsp. butter
1 tbsp. olive oil
3/4 cup chopped onion
4 strips cooked bacon, chopped
1/4 cup and 2 Tbsp shredded Parmesan cheese, divided
2 chopped scallions, white and light green part
1 Tbsp and 1 Tbsp chopped parsley, divided
1 tsp. chopped thyme
1/2 cup chicken stock
1 tsp. salt
1/2 tsp. ground black pepper
12 large mushroom caps
1/4 cup dried breadcrumbs
2 tbsp. melted butter

Preparation Instructions:

1. Prepare Pioneer Yellow Cornbread Mix according to package directions. Set aside and allow too cool.
2. Preheat oven to 350º.
3. Over medium heat, melt butter and olive oil in a medium sautè pan. Add onions and sauté for 5 – 6 minutes until translucent. Allow to cool slightly.
4. Once cornbread is cool, crumble into mixing bowl. Add sautéed onions, bacon, 1/4 cup of Parmesan cheese, scallions, parsley, thyme and chicken stock. Season to taste with salt and black pepper.
5. In a separate bowl combine breadcrumbs, Parmesan cheese, parsley and melted butter until well mixed.
6. Stuff mushroom caps with cornbread mixture. Top with breadcrumb mixture.
7. Place on parchment lined baking sheet and bake for 15 – 20 minutes until mushrooms are cooked and stuffing is warmed through.

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