Bacon and Cheese Stuffed Portobello Mushrooms

Total Time
Prep 15 mins
Cook 20 mins

This is my own version of stuffed mushrooms. It is full of cheesy goodness and of course bacon! I hope you all enjoy!

Ingredients Nutrition


  1. Preheat oven to 400 degrees.
  2. Wash the portobellos then scrape out the gills and remove the stems.
  3. Place them cap down in a pan then drizzle 2 tbsp of olive oil over them.
  4. Roast in the oven for 12 minutes.
  5. While they are roasting, in a skillet over medium heat add a tbsp of olive oil.
  6. Chop the onions up and put them to the skillet. Cook until they start to brown, about 5 minutes.
  7. Add the bacon and cook for an additional 2 minutes.
  8. Remove from heat and stir in the cream cheese.
  9. Take the mushrooms out of the oven salt and pepper them, then turn them over and salt and pepper them again.
  10. Spread the mixture onto the mushrooms.
  11. Distribute the Parmesan cheese over each mushroom.
  12. Distribute the Mozzarella Cheese on each mushroom.
  13. Place back into the oven for 5 minutes.
  14. Take out and enjoy!


Most Helpful

Cheesy bacon goodness is right! Wonderful variation on stuffed portabellas. I ended up with enough filling for four mushrooms, which was just fine by us. Thanks for sharing! PAC Spring '12

Starrynews March 25, 2012

DELICIOUS! I did make a few changes to fit the ingredients I had in the fridge, and they turned out to be awesome! I added minced garlic and chopped red bell pepper to the onions. I used buttermilk and breadcrumbs instead of cream cheese. I used gruyere & sharp chedder instead of mozzarella cheese (yummy!). I also added some fresh zesty sprouts to the end product.

adringley December 03, 2012

Excellent recipe! I too had more stuffing for 2 portobellos. Thought I had mozzarella in the fridge, but found I didn't. Instead I took the crumbled blue cheese I had and mixed it into the cream cheese mixture. AMAZING! I will also use the cream cheese/bacon mixture and try to stuff regular mushrooms for an appetizer. Excellent!

Petite Melange March 06, 2014

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