Smokey Roasted Stuffed Portabella Mushrooms

"One day two beautiful portabella mushrooms called my name from the farmer's market, so I just had to give them the royal treatment. Stuffed in the same manner as the hors d'oeurves version, these portabellas make a scrumptious main dish. The stuffing is delightfully crispy with a smokey flavor, and the mushrooms are juicy as can be. This recipe would be suitable for any night of the week or for a special occasion. It may not be the most heart-healthy dish, but I say, "all in moderation!""
 
Download
photo by a food.com user photo by a food.com user
Ready In:
40mins
Ingredients:
8
Serves:
2
Advertisement

ingredients

Advertisement

directions

  • Preheat oven to 375°F.
  • Clean mushrooms by wiping gently with a damp cloth. Brush tops with 1 tbs. olive oil each, leaving gills untouched. Set aside.
  • In a medium skillet over medium to medium-high heat, cook bacon until crispy. Drain on a paper towel but reserve bacon grease in skillet.
  • Add garlic and onion to skillet and saute until softened.
  • Remove from heat. Add butter and allow to melt.
  • Stir in bread crumbs. You may need a little more or less depending on the amount of bacon grease that is rendered (leaner bacon = less grease).
  • Stir in cheese until melted slightly. This will help bind the bread crumb mixture.
  • Place mushrooms in a baking pan, rounded tops down, and mound stuffing into gills side.
  • Roast for 15-20 minutes or until stuffing is lightly browned, and mushrooms are tender.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. Really tasty mushrooms! I doubled the recipe and actually had enough filling for 5 large mushrooms! Unfortunately, I couldn't locate any smoked mozzarella, which I know would have been fantastic. I substituted smoked provolone instead, because I think the smokiness is an essential part of this recipe. The end result was still delightful, and I will be on the lookout for smoked mozzarella. As soon as I find it, I will be making these again. I used this as a wonderful first course for our Easter dinner, and everybody really enjoyed it. Made for Spring PAC 2009.
     
Advertisement

RECIPE SUBMITTED BY

<p>My name is Rebecca, but my family and friends call me Becky. I am&nbsp;33 years old and live in Rochester, New York, USA. I am a life-long resident of Western New York and can't say as I'd ever want to live anywhere else. I grew up on a small dairy farm in rural Western New York and love country living. Although my husband and I live in a suburb right now, we hope someday to move back to our roots and live a peaceful country life. <br /><br />My husband and I have been married for 10 years.&nbsp; We have a beautiful 5-year-old&nbsp;daughter and a 3-year-old&nbsp;son.&nbsp;&nbsp;I am amazed at how quickly our kids are&nbsp;growing and developing.&nbsp; I read a lot about and hold my own personal skepticism regarding the affects of additives such as&nbsp;preservatives,&nbsp;hormones, artificial colorings, artificial sweeteners, caffeine, allergens, etc.&nbsp; With the increasing number of children and adults with food allergies, I am suspicious that the last century&nbsp;of our nation's food industry improvements have contributed.&nbsp; I'm doing the best I can to protect my family&nbsp;from the risks, but it is difficult to avoid every additive.&nbsp; I have friends and family with food allergies and know how difficult it is to cope with food restrictions. I enjoy the challenge of&nbsp;cooking for those with food allergies but can't imagine making it an every-day affair.</p> 8727502"
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes