Bacon and Cheese Stuffed Portobello Mushrooms
Ready In: 35 mins
Serves: 2
Yields: 2 stuffed mushrooms
Ingredients
- 2 large portabella mushrooms
- 2 tablespoons extra virgin olive oil
- 1⁄2 sweet onion
- 4 ounces cream cheese
- 4 slices bacon (precooked)
- 1⁄3 cup mozzarella cheese
- 1 tablespoon parmesan cheese
- salt and pepper
Directions
- Preheat oven to 400 degrees.
- Wash the portobellos then scrape out the gills and remove the stems.
- Place them cap down in a pan then drizzle 2 tbsp of olive oil over them.
- Roast in the oven for 12 minutes.
- While they are roasting, in a skillet over medium heat add a tbsp of olive oil.
- Chop the onions up and put them to the skillet. Cook until they start to brown, about 5 minutes.
- Add the bacon and cook for an additional 2 minutes.
- Remove from heat and stir in the cream cheese.
- Take the mushrooms out of the oven salt and pepper them, then turn them over and salt and pepper them again.
- Spread the mixture onto the mushrooms.
- Distribute the Parmesan cheese over each mushroom.
- Distribute the Mozzarella Cheese on each mushroom.
- Place back into the oven for 5 minutes.
- Take out and enjoy!
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off