Ingredients for Bacon And Cheese Stuffed Portobello Mushrooms
- 4 large portobello mushrooms
- 3 tablespoons extra virgin olive oil
- 1/2 cup sweet onion, chopped
- 4 ounces cream cheese
- 4 ounces cooked bacon, crumbled
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
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How to Make Bacon And Cheese Stuffed Portobello Mushrooms
- Preheat oven to 400°F (200°C).
- Wash 4 large portobello mushrooms, scrape out the gills, and remove the stems.
- Place mushrooms cap-down on a baking sheet. Drizzle with 2 tablespoons olive oil.
- Roast for 12 minutes.
- Meanwhile, heat 1 tablespoon olive oil in a skillet over medium heat.
- Add 1/2 cup chopped onion and cook until softened and lightly browned, about 5 minutes.
- Add 4 ounces cooked bacon, crumbled, and cook for 2 minutes.
- Remove from heat and stir in 4 ounces cream cheese until melted and smooth.
- Remove mushrooms from the oven, season generously with salt and pepper on both sides.
- Spoon the bacon and cream cheese mixture evenly into the portobello caps.
- Sprinkle 1/4 cup grated Parmesan cheese over each mushroom.
- Top with 1/2 cup shredded mozzarella cheese.
- Return to the oven for 5-7 minutes, or until cheese is melted and bubbly.
- Let cool slightly before serving and enjoy!
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
21g
Fat
90g
Carbs
2g
