Mushrooms stuffed with vegetables and Buffalo sauce

Ingredients:

• 850 g of mature champignons with brown open caps
• 1/3 cup (about 40 grams) crumbled blue cheese
• 2 tablespoons finely grated Parmesan cheese
• 1/4 cup Buffalo hot sauce (aged pepper sauce)
• 4 slices of bacon, finely chopped
• 1 stalk of celery, finely chopped
• 1 finely chopped carrot
• 2 green onions, finely chopped into rings
• 1 teaspoon finely chopped fresh thyme
• 2 tbsp (30 g) unsalted butter
• 1.5 tbsp. breadcrumbs
• 2 tbsp finely chopped fresh parsley

Preparation:

1. Preheat oven to 200 degrees Celsius. Trim the stems from the mushrooms and chop coarsely; set aside.
   
   Cook the bacon in a large skillet over medium heat until lightly browned on both sides, about 6 minutes.
   
   Add the sliced ​​mushroom stems, celery, carrots, green onions, and thyme and cook, stirring occasionally, until the vegetables are softened, about 2 minutes.
2. Add the butter and cook until melted, then add the breadcrumbs, parsley and Parmesan and continue cooking, stirring, until the breadcrumbs are golden brown, 2 minutes.
   
   Add hot sauce, stir. Remove the pan from the stove and let the filling cool slightly.
3. Place the mushroom caps on a rimmed baking sheet. Place 1/2 teaspoon of blue cheese in each cap, then fill to the top with the filling.
   
   Bake the stuffed mushrooms until golden brown, about 15 minutes. Turn on the grill and continue to bake for another 1-2 minutes to brown the top.