Ingredients
- 24 large white or cremini mushrooms, wiped clean, stems finely chopped for the filling
- 2 tablespoons extra-virgin olive oil
- Kosher salt
- 4 tablespoons (1/2 stick) unsalted butter
- 1 cup finely chopped onion
- Kosher salt and freshly ground black pepper
- 1/2 cup finely chopped cooked bacon
- 1/2 cup grated provolone
- 2 tablespoons finely chopped dried apricots
- 2 tablespoons finely chopped walnuts
- 1 cup coarse fresh challah breadcrumbs
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