Smokey Roasted Stuffed Portabella Mushrooms
- Ready In:
- 40mins
- Ingredients:
- 8
- Serves:
-
2
ingredients
- 2 large portabella mushrooms
- 2 tablespoons olive oil
- 4 slices bacon, crumbled
- 1 garlic clove, minced
- 1⁄2 onion, chopped (medium-sized)
- 3 tablespoons seasoned dry bread crumbs
- 1 tablespoon butter
- 3⁄4 cup smoked mozzarella cheese, coursely grated
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.
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Reviews
-
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.
RECIPE SUBMITTED BY
<p>My name is Rebecca, but my family and friends call me Becky. I am 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. We have a beautiful 5-year-old daughter and a 3-year-old son. I am amazed at how quickly our kids are growing and developing. I read a lot about and hold my own personal skepticism regarding the affects of additives such as preservatives, hormones, artificial colorings, artificial sweeteners, caffeine, allergens, etc. With the increasing number of children and adults with food allergies, I am suspicious that the last century of our nation's food industry improvements have contributed. I'm doing the best I can to protect my family from the risks, but it is difficult to avoid every additive. I have friends and family with food allergies and know how difficult it is to cope with food restrictions. I enjoy the challenge of cooking for those with food allergies but can't imagine making it an every-day affair.</p>
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