Total Time
30mins
Prep 15 mins
Cook 15 mins

Large portobello mushroom caps topped with bacon bits, crunchy onions, juicy tomatoes and melting mozzerella cheese! Or if you prefer a touch of Asia, try replacing the bacon bits with minced chicken/pork mixed with a dash of salt, pepper, and soy sauce. Equally yummy!

Ingredients Nutrition

Directions

  1. Wash mushrooms before removing stems.
  2. Add a dash of pepper to bacon bits.
  3. Chop garlic, onions, tomatoes into equally small bits and mix with bacon.
  4. Grease foil on oven tray and place each mixture-filled mushroom on it.
  5. Sprinkle shredded mozzerella cheese (or shredded cheddar) over each mushroom.
  6. Bake in oven for 130C to 150C oven for about 15 min or until cheese has melted.
  7. Serve them hot!
Most Helpful

5 5

Yum! This was an excellent version of stuffed mushrooms that I will certainly be using again. Thanks for sharing! Made for PAC Spring '09.