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Cheddar & Bacon Mushroom Cakes

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“My husband called from work and asked if I would make Stuffed Mushrooms for dinner. I didn't have mushrooms at home and the weather was terrible so I didn't want to drive to the store. This mushroom cake was the result of what was in the pantry/refrigerator... I used canned & fresh mushrooms, as that was what I had on hand. You could use any combination of mushrooms - whatever you have, whatever you like.”
READY IN:
25mins
SERVES:
4
YIELD:
8 Mushroom Cakes
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat diced bacon in skillet over medium-high heat until bacon is crisp and crumbly; remove bacon bits, leaving bacon grease in pan. Turn off the heat to the skillet. Add 4-5 crushed cloves of garlic to the bacon grease, remove & discard garlic cloves when fragrant (to flavor the bacon grease - leave in the grease longer for a more intense garlic flavor).
  2. Mix all ingredients (minus the cup of breadcrumbs for dredging) together in a bowl; form into patties, dredge in breadcrumbs.
  3. Reheat the bacon grease and fry the patties in the bacon grease until golden brown on each side.

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