Today I am going to show how to make delicious bacon stuffed Portobello mushrooms topped with Mozzarella cheese.
6 Small or 2 Large Portobello Mushrooms
1 Piece Bacon, cooked and chopped
1/4 Bell Pepper, chopped
1 Green Onion, chopped
2 tbsp Fresh Parsley, chopped
1 cup Seasoned Bread Crumbs
1 cube butter, melted
½ cup Water
1/2 cup Mozzarella Cheese
Salt and Pepper to taste
1 whole portabella (medium size) provides 22 calories with 2 gm protein and 4 gm carbohydrate. It has no fat content.
1 strip of bacon provides 43 calories, 3,3 gm of fat and 3 gm of protein and 0.1 gm carb
Portobellos are great for stuffing because they are so big and you can really stuff them with anything. Today I’m going to use bacon for stuffing keep it simple and easy.
So let’s begin.
Step 1: The first thing you want to do is grab each one of these mushrooms, twist and pull up the stem. Don’t throw them away. We will use the stems for the stuffing.
Step 2: Now take those stems, smash them flat so you can chop them into very small pieces with your knife.
Step 3: Chop up some bell pepper, pieces of bacon and then some parsley.
Step 4: Also chop and add some scallion or green onion.
Step 5: Next we are going to melt some butter in a frying pan.
Step 6: Pour some of the melted butter into the pan where you’re going to bake the Portobello mushrooms.
Step 7: The remaining butter will be required to saute the vegetables. Add vegetables to the remaining butter, stir the vegetables and once it gets like this (see picture below), add some water.
Step 8: As soon as you bring it to boil add some breadcrumbs and stir until everything mixes up.
Step 9: Keep stirring and cooking until everything softens up and looks like stuffing.
Step 10: Next add the chopped parsley to the stuffing mix.
Now it’s ready. You can start stuffing the mushrooms.
Step 11: Take each one of the mushrooms and stuff it with the filling.
Step 12: Now that we have all of them looking gorgeous, use the pan where the remaining butter was kept and line up all the stuffed mushrooms.
Step 13: Cover it up with foil and then take it to the oven and bake it at 425 degrees for 15 minutes.
Step 14: After the mushrooms are baked, remove the foil and take some Mozzarella cheese and cover each mushroom with it
Step 15: Set the oven to high broil and put the baked mushroom with mozzarella toppings inside the oven. Broil it for 1 to 2 minutes.
This will give a nice golden color to the mushrooms with the top layered cheese.
Step 16: Add some parsley.
There you have it …. Bacon stuffed Portobello mushroom ready.
Tip: All mushrooms, particularly portabello release water when cooked because of their high water content, To avoid this extra moisture, you can roast the portabello mushrooms, before filling them up, for about 10 minutes with the stem side facing up.
If you do not enjoy the texture of mushroom gills, remove and discard them prior to roasting.
How to Choose portobello mushrooms?
When buying portobello mushrooms, look for mushrooms with caps and gills that are firm. The skin should be dry and not bruised. All shriveled, bruised, or moist mushrooms should be avoided as they are not fresh.
How to Choose portobello mushrooms?
If you want to stick with Italian cheese you can go with Parmesano Reggiano or Romano instead of mozzarella.
Is it okay to eat the gills of portabellos mushroom?
Yes, you can, but If you do not enjoy the texture of mushroom gills, remove and discard them prior to roasting.
How much calorie is in one portabello cap.?
It’s just 30 calories. It does not have any fat. If you compare this with a hamburger patty having about 235 calories and 16 grams fat, the portabellos are a much better option to as a side dish.
What can I replace Mozzarella with?
If you want to stick with Italian cheese, go with Parmesano Reggiano or Romano. For this recipe, cheddar or goat cheese will also work great.