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Bacon Stuffed Mushrooms

Bacon Stuffed Mushrooms

Bacon makes everything better. That is not an opinion, that is a fact. These savory, tasty stuffed mushrooms are filled with a mixture of bacon, cream cheese, and bread crumbs and are a perfect appetizer to pair with any of Small Vines Wines’ Pinot Noirs!

  • Prep Time: 0 minutes
  • Cook Time: 25 minutes
  • Total Time: 25 minutes
  • 1 pound medium fresh mushrooms
  • 4 Bacon slices diced
  • 1/2 cup minced onion, or use part green onion
  • 2 tablespoons Minced fresh green pepper
  • 1 teaspoon Salt
  • 1/8 teaspoon Pepper
  • 3 ounces Cream cheese, room temperature
  • 1/2 cup fine dry bread crumbs, plain
  • 1/4 cup Hot water
  1. Clean mushrooms, remove and chop stems; set aside.
  2. Fry bacon in a heavy skillet. Remove with a slotted spoon and set on paper towels to drain. In bacon drippings, saute onion, green pepper, and chopped mushroom stems until tender; drain. Add salt and pepper.
  3. Soften cream cheese; blend in cooked bacon and vegetables. Press mixture firmly into mushroom caps, mounding a bit. Place bread crumbs in a small bowl. Turn filled mushroom caps upside down and press gently in the bread crumbs to coat tops. Place in a 9 x 13 x 2-inch baking dish. Add hot water to pan and bake, uncovered, 20 to 25 minutes at 325 degrees.

Makes about 2 1/2 dozen stuffed mushrooms.

Pair with:

2012 Small Vines Russian River Valley Estate Cuvée Pinot Noir.

2012 RRV Estate Cuvée

This may be one of my favorite food pairings to showcase the significant versatility of our 2012 Russian River Valley Estate Cuvée Pinot Noir. It combines Pinot’s affinity for both the smoky flavors of bacon and earth-bound melodies of mushrooms into a delicious (and easy) appetizer. The often lighter-style, subtle tannins and juicy acidity give Pinot Noir a leg up when pairing with the likes of mushrooms, bacon and even onions. This appetizer is always a hit with the host and guests alike. It’s a snap to make, downright delicious and offers a great introduction to the basics of food and wine pairing when served alongside a slightly chilled glass of 2012 Small Vines Russian River Valley Estate Cuvée Pinot Noir.

We were pleased to welcome writer Elaine Chukan Brown from the fantastic blog, Hawk Wakawaka Wine Reviews, to Small Vines Wines for fruit thinning and wine tasting with our very own Vigneron, Paul Sloan, and co-owner, Kathryn Sloan.

Elaine has become one of the most recognized names in the wine and food blogging world with her wine review blog, Hawk Wakawaka Wine Reviews. She recently has been named by Imbibe Magazine an Imbibe 75 “Person to Watch”, as well as becoming a Best Food Blog Award Finalist by Saveur Magazine. Her amazing work has been recommended several times by The New York Times Diner’s Journal, and in both The Washington Post, and The Los Angeles Times.  Her wine blog has been a finalist in six categories at the Wine Blog Awards including the 2014 Wine Blog Awards Best Overall Wine Blog.

As the morning West Sonoma County fog slowly burned away, we greeted Elaine at our Barlow Homestead Vineyard. Little did she know, we had plans to begin fruit thinning our vineyards that day. With a camera around her neck, pruning shears in one hand and a pencil and notebook in the other, off we walked into our High-Density Pinot Noir Barlow Homestead Vineyard for the first fruit thinning pass of over 25 hand vine care passes.


Photo Credit: Elaine Chukan Brown


Photo Credit: Elaine Chukan Brown


Fruit thinning is a method grape growers use in order to better ripen their grape clusters and ensure a higher quality thus creating a complex wine. They do this by evaluating each vine and meticulously dropping the fruit (cutting excess clusters) and leaving them on the ground below to decompose and provide more nutrients for the vines. Timing is crucial, and this method is best done during the beginning stages of veraison, the signal that harvest is between 45 to 60 days away.

Impeccably low-yields (per vine) are vital to improved wine quality in Pinot Noir- and balanced wines are made more easily and more naturally from balanced vines. Small Vines follows the Grand Cru standards from Burgundy, which allows only two grape clusters per shoot, a maximum of 8 shoots per vine and never more than 16 clusters per vine. At a mere 1-2 pounds per vine- a low-vigor, high-density vineyard balances each vine at lower yields, naturally. These small vines produce tiny cluster that have tiny, thick-skinned berries creating concentration and amazing structure in the wines.

After a thorough explanation and demonstration by Paul Sloan, Elaine grasped the sheers and began cautiously sifting through the vine’s shoots. This process can be very nerve-racking for ANY viticulturist due to the anxiety of “throwing away” perfectly good fruit that looks healthy and beautiful just for the sake of exceptional wine quality.

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Small Vines Wines would like to thank Elaine from Hawk Wakawaka for her visit. We love to share our passion for our vineyards and wines and we welcome all who would love to come learn and taste our hand-crafted Pinot Noir, Chardonnay and Rosé of Pinot Noir. For a tasting and vineyard tour with our vigneron, be sure to set up and schedule an appointment at 707-823-0886 or

Photo Credit: Elaine Chukan Brown


Stir-Fried Five-Spice Pork with Lettuce Cups


1 tablespoon peanut oil

1 1/2 pounds boneless pork shoulder, outer fat trimmed and pork cut into 1/2-inch dice

1 small onion, cut into 1/3-inch dice

1 carrot, halved lengthwise and thinly sliced crosswise

1 celery rib, thinly sliced on the bias

3/4 teaspoon Chinese five-spice powder

1/3 cup canned whole water chestnuts, drained and coarsely chopped

3 tablespoons chicken stock or low-sodium broth

2 1/2 tablespoons hoisin sauce

8 basil leaves, torn into pieces

2 scallions, white and green parts thinly sliced

1/2 teaspoon Asian sesame oil

Kosher salt and freshly ground pepper

Iceberg lettuce leaves, for serving


In a large skillet, heat the peanut oil until shimmering. Add the diced pork shoulder and stir-fry over high heat until browned and just cooked through, about 5 minutes. Using a slotted spoon, transfer the pork to a plate.

Add the onion, carrot and celery to the skillet and cook over moderate heat until tender, about 4 minutes, Add the five-spice powder and cook until fragrant, about 30 seconds. Stir in the water chestnuts, stock and hoisin sauce, scraping up the brown bits from the bottom of the pan.

Return the pork to the skillet and stir-fry until heated through and coated with the sauce, about 1 minute.

Remove from the heat and stir in the basil, scallions and sesame oil; season with salt and pepper. Spoon the pork into bowls and serve with lettuce leaves for wrapping.

Serve with steamed brown rise or white rice



Pair It

Small Vines Wines Estate Cuvée Russian River Valley Pinot Noir; $55

Pinot noir is the perfect varietal to pair with Chinese food. Its tannins and freshness help to degrease many fatty Chinese dishes. The Asian flavors such as sweet/spicy, earth-toned or mildly bitter Asian flavors for instance star anise, wasabi, hoisin, seaweeds, fennel, toasted sesame seeds, sesame oil, shiitakes, and even mild teriyaki marinades and glazes perfectly pair with our Pinot Noir. All of these can actually bring out the mildly sweet, zippy, toasty, earthy, and wonderfully beefy qualities of Pinot Noir, just as the wine can bring out the same qualities in the food. Small Vines’ Vigneron, Paul Sloan, hand selected our best barrels and crafted from obsessively tended vines. This precise cuvée marries our excellent estate vineyards together. 

We recently received this wonderful review from a Pinot Noir lover who hosted a wine and dinner pairing party in Southwest Florida. They reviewed wines from Sea Smoke Estate Vineyards, Peay Vineyards and also our very own Small Vines Wines all from the 2008, 2009 and 2010 vintages. We would like to thank Linda for writing this great review and loving all of these fantastic California wines. Below is her review.

“On May 18, my husband and I, plus 6 of our wine and food loving friends, had a California Pinot Noir vertical wine tasting and dinner.  They were all 2008, 2009, and 2010 vintages as well as some of our favorites!

We started off with 3 years of Sea Smoke Ten, moved up the coast and poured 3 years of Peay Scallop Shelf, then dove right into Russian River Valley with 3 years of Small Vines Wines.  Of course all of the wines were fabulous and they paired beautifully with everything from wild mushroom soup,  seared tuna, salmon in raspberry glaze, to pork tenderloin in blueberry glacé and grilled lamb chops.  I did have to move over to Napa for dessert as we had a Vineyard 29 Aida late harvest Zinfandel that certainly was delicious with my torta de Barozzi.

Everyone raved about our pinots and rightfully so.  We have visited with both you (Small Vines) and Andy Peay (Peay Vineyards) and love your wines.  While we are not big wine collectors ( just a lowly 500 bottle collection) we always purchase a few every year.  Please keep those great wines coming.

I have attached a few pictures.  Some of us in Southwest Florida really love great wine and food!!!!

Linda, Fort Myers, Florida”

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Stephen Tanzer's International Wine Cellar

Our 2012 wine vintage reviews from Josh Raynolds at Stephen Tanzer’s International Wine Cellar are in. For in-depth professional reviews and scores see the PDF link.

Raynolds’ Reviews of 2012 Vintage 

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