Prep 10 mins
Cook 30 mins
One day two beautiful portabella mushrooms called my name from the farmer's market, so I just had to give them the royal treatment. Stuffed in the same manner as the hors d'oeurves version, these portabellas make a scrumptious main dish. The stuffing is delightfully crispy with a smokey flavor, and the mushrooms are juicy as can be. This recipe would be suitable for any night of the week or for a special occasion. It may not be the most heart-healthy dish, but I say, "all in moderation!"
- 2 large portabella mushrooms
- 2 tablespoons olive oil
- 4 slices bacon, crumbled
- 1 garlic clove, minced
- 1⁄2 onion, chopped (medium-sized)
- 3 tablespoons seasoned dry bread crumbs
- 1 tablespoon butter
- 3⁄4 cup smoked mozzarella cheese, coursely grated
- Preheat oven to 375°F.
- Clean mushrooms by wiping gently with a damp cloth. Brush tops with 1 tbs. olive oil each, leaving gills untouched. Set aside.
- In a medium skillet over medium to medium-high heat, cook bacon until crispy. Drain on a paper towel but reserve bacon grease in skillet.
- Add garlic and onion to skillet and saute until softened.
- Remove from heat. Add butter and allow to melt.
- Stir in bread crumbs. You may need a little more or less depending on the amount of bacon grease that is rendered (leaner bacon = less grease).
- Stir in cheese until melted slightly. This will help bind the bread crumb mixture.
- Place mushrooms in a baking pan, rounded tops down, and mound stuffing into gills side.
- Roast for 15-20 minutes or until stuffing is lightly browned, and mushrooms are tender.
Really tasty mushrooms! I doubled the recipe and actually had enough filling for 5 large mushrooms! Unfortunately, I couldn't locate any smoked mozzarella, which I know would have been fantastic. I substituted smoked provolone instead, because I think the smokiness is an essential part of this recipe. The end result was still delightful, and I will be on the lookout for smoked mozzarella. As soon as I find it, I will be making these again. I used this as a wonderful first course for our Easter dinner, and everybody really enjoyed it. Made for Spring PAC 2009.