"From the deep woods of the mushroom to the smoky campfires of the bacon, and finally, to the fresh meadows hinted at by the green onions, Bacon and Cheese Topped Portobello Mushrooms is a rewarding journey."
Bacon and Cheese Topped Portobello Mushrooms
5
- ★★
- ★★
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Prep time: 10mins
Cook time: 15mins
Serves or Makes: 4
Recipe Card
ingredients
- 4 large stems removed portobello mushroom caps
- 4 slices of bacon
- 2 cloves minced garlic
- 1/2 cup sour cream
- 1/4 cup heavy whipping cream
- 1 cup white cheddar cheese
- 2 chopped green onions
- to taste salt and ground black pepper
- for brushing extra virgin olive oil
Method
Step 1
Preheat the Oven: Preheat your oven to 375°F.
Step 2
Prepare the Mushrooms: Brush the outside of the mushroom caps with olive oil and place them, gill side up, on a baking tray.
Step 3
Cook the Bacon: In a skillet over medium heat, cook the bacon until crispy. Transfer the bacon to a paper towel-lined plate to drain any excess grease. Once cool enough to handle, chop into small pieces.
Step 4
Create the Filling: In a mixing bowl, combine the sour cream, heavy cream, white cheddar cheese, chopped bacon, and minced garlic. Season with a pinch of salt and black pepper. Mix well until all the ingredients are thoroughly combined.
Step 5
Stuff the Mushrooms: Spoon the bacon and cream mixture into the portobello caps, ensuring each is generously filled.
Step 6
Bake: Place the stuffed mushrooms into the oven and bake for approximately 15 minutes, or until the cheese is bubbly and golden brown and the mushrooms are tender.
Step 7
Finish and Serve: Remove the mushrooms from the oven and let them cool for a few minutes. Sprinkle the chopped green onions over the top of each stuffed mushroom cap. Serve and enjoy!