Bacon and Cheese Stuffed Portobello Mushrooms
"This is my own version of stuffed mushrooms. It is full of cheesy goodness and of course bacon! I hope you all enjoy!"
photo by Starrynews
- Ready In:
- 35mins
- Ingredients:
- 8
- Yields:
-
2 stuffed mushrooms
- Serves:
- 2
ingredients
- 2 large portabella mushrooms
- 29.58 ml extra virgin olive oil
- 1 sweet onion
- 113.39 g cream cheese
- 4 slice bacon (precooked)
- 78.78 ml mozzarella cheese
- 14.79 ml 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!
Questions & Replies
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What are the nutrition facts?
Reviews
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Cheesy bacon goodness is right! Wonderful variation on stuffed portabellas. I ended up with enough filling for four mushrooms, which was just fine by us. Thanks for sharing! PAC Spring '12 -
I think you could cut the amount of cream cheese by 1/3 - 1/2 of the recommended amount. I realize that this is a bacon and CHEESE stuffed mushrooms recipe but sometimes too much of a good thing is simply too much. I want to taste the mushroom and not just the cheese. I also eliminated the mozzarella completely and topped it with the Parmesan only.
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DELICIOUS! I did make a few changes to fit the ingredients I had in the fridge, and they turned out to be awesome! I added minced garlic and chopped red bell pepper to the onions. I used buttermilk and breadcrumbs instead of cream cheese. I used gruyere & sharp chedder instead of mozzarella cheese (yummy!). I also added some fresh zesty sprouts to the end product. -
Very flavorful! Thanks for sharing :-)
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I made these but instead of cream cheese I used Ricotta--came out great
see 6 more reviews
Tweaks
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I did tweak it for what was in my fridge waiting to be used. I used about 4 oz of chopped ham, since we had that the night before, and my husband isn't a bacon lover. I used 4 oz cream cheese. I chopped the stems and used the gills too when I fried up the ham. I also have spring onions growing, so I chopped up about 8 leaves from them and put them in last. This made it a little lighter and more colorful. So, I tweaked 3 of the items, but they were amazing!! -
Save the stem and gills. Chop and saute those with the onion. If you happen to have a little fresh spinach or baby kale, chop and saute a small amount with the onion. Add some garlic to the saute of onions. Deglaze the saute pan with a little white wine, if you happen to have an open bottle on hand and save those delicious juices that is produced from baking the mushroom caps. Add that golden liquid to the saute to intensify the mushroom flavor.
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DELICIOUS! I did make a few changes to fit the ingredients I had in the fridge, and they turned out to be awesome! I added minced garlic and chopped red bell pepper to the onions. I used buttermilk and breadcrumbs instead of cream cheese. I used gruyere & sharp chedder instead of mozzarella cheese (yummy!). I also added some fresh zesty sprouts to the end product.
