Grilled Bacon-Scallion-Garlic-Parmesan Baby Portobella Mushrooms
- Ready In:
- 20mins
- Ingredients:
- 6
- Serves:
-
4-6
ingredients
- 10 ounces baby portabella mushrooms, stems removed
- 2 tablespoons olive oil
- 3 slices bacon
- 2 tablespoons scallions, chopped (green onions)
- 1 garlic clove, minced
- 1⁄2 cup parmesan cheese, freshly grated
directions
- Preheat grill to medium heat.
- Remove stems from mushrooms and discard. Brush tops and insides of mushrooms with olive oil.
- Grill for 3 minutes, turn and grill another 3 minutes. Remove to a serving plate and cover.
- Meanwhile, in a medium skillet, fry bacon. Remove bacon to a plate lined with a paper towel. When cooled down, crumble into small pieces.
- Into a heat-proof container, drain bacon grease, reserving about 1 tbs. Return skillet to heat.
- In the hot skillet, sautee scallions and garlic until tender. Remove from heat and set aside.
- Turn mushrooms so that the insides are exposed. Sprinkle with scallion-garlic mixture, crumbled bacon and then grated parmesan cheese.
- Serve and enjoy!
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RECIPE SUBMITTED BY
<p>My name is Rebecca, but my family and friends call me Becky. I am 33 years old and live in Rochester, New York, USA. I am a life-long resident of Western New York and can't say as I'd ever want to live anywhere else. I grew up on a small dairy farm in rural Western New York and love country living. Although my husband and I live in a suburb right now, we hope someday to move back to our roots and live a peaceful country life. <br /><br />My husband and I have been married for 10 years. We have a beautiful 5-year-old daughter and a 3-year-old son. I am amazed at how quickly our kids are growing and developing. I read a lot about and hold my own personal skepticism regarding the affects of additives such as preservatives, hormones, artificial colorings, artificial sweeteners, caffeine, allergens, etc. With the increasing number of children and adults with food allergies, I am suspicious that the last century of our nation's food industry improvements have contributed. I'm doing the best I can to protect my family from the risks, but it is difficult to avoid every additive. I have friends and family with food allergies and know how difficult it is to cope with food restrictions. I enjoy the challenge of cooking for those with food allergies but can't imagine making it an every-day affair.</p>
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