how to dice an onion" tutorial.)
Remove the mushroooms from the pan (but, by golly, do NOT wash it!). If the skillet's on the dry side, toss in a tablespoon of butter. Saute the garlic for about 1 minute over medium-high heat,
Bacon, Mushroom, and Cheddar-Stuffed Rolls
Makes 12 rolls
9 slices bacon, cooked and chopped (reserve 1 tablespoon of bacon grease)
6 mushrooms, diced (stems removed)
4 green onions, sliced
5 cloves garlic, minced
1 teaspoon butter
1/4 cup mayonnaise
2 teaspoons dijon (I used coarse-ground)
salt and pepper to taste
1 cup + 2 tablespoons shredded cheddar cheese
12 (purchased) smooth-topped dinner rolls (do not use cloverleaf rolls)
Fresh parsley, chopped (for garnish, if desired)
Saute bacon in large skillet. When done, remove bacon and place on a plate that's been lined with paper towels. Reserve 1 tablespoon of the bacon grease; discard the rest. In the same skillet you used to saute the bacon, heat the reserved bacon grease and add the diced mushrooms. Saute over medium-high heat for 3-4 minutes until they are evenly browned. Remove from heat.
Chop bacon and place in a medium-sized bowl. Add cooked mushrooms to the bowl. In the same skillet (don't wash it!; if it seems dry add another tablespoon of butter), saute the garlic for 1 minute over medium-high heat until fragrant (don't let it brown). Add the green onions and saute them for only 30 seconds or so. Place the garlic and green onions in the bowl. Add mayonnaise and mustard to the bacon/green onion mixture in the bowl. Season to taste with salt and freshly ground black pepper. Stir in 1 cup of the grated cheddar cheese. Set mixture aside.
Make an almond-shaped cut into each of the rolls, bring mindful NOT to pierce the bottom of the rolls. Remove that cut piece from the center of the roll. Place rolls on parchment-paper lined baking sheet. Spoon 1 heaping teaspoon of the bacon/cheese mixture into each of the rolls. Top each roll with 1/2 teaspoon of the reserved cheddar cheese.
Bake at 350 degrees for 12-14 minutes, or until filling is hot. Garnish each roll with the chopped fresh parsley.
Recipe inspired by Betty Crocker Christmas Cookbook