Stuffed Portabella Mushrooms

"My husband and I are crazy about stuffed portabello mushrooms and have tried many recipes from Zaar. Last night, we came up with a version that does not cover up the taste of the mushroom. We love this with our grilled steak. Grilling the mushrooms for a short period of time really made a difference for us in this recipe. Hope you enjoy. Prep time is estimated."
 
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photo by Milita Perez photo by Milita Perez
photo by Milita Perez
photo by Milita Perez photo by Milita Perez
photo by Deb in Seattle photo by Deb in Seattle
photo by Deb in Seattle photo by Deb in Seattle
photo by looneytunesfan photo by looneytunesfan
Ready In:
50mins
Ingredients:
8
Serves:
4
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ingredients

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directions

  • Preheat oven to 350 degrees.
  • Preheat and grease outside grill to medium heat.
  • Wash and remove stem from mushrooms.
  • Melt one tablespoone of butter and brush on the smooth side of the mushrooms and let sit for 1-2 minutes.
  • Mix the cream cheese and bacon together.
  • Saute garlic in 1 tablespoon of butter over medium heat until tender, about 2 minutes.
  • Add to cream cheese and bacon mixture.
  • Grill mushrooms over medium heat, stem side down for 5 minutes; turn and grill for another 3-4 minutes.
  • Remove and let cool for about 3-5 minutes.
  • Brush any remaining butter on the rough side of the mushroom (If you don't have any left, don't worry about it).
  • Divide the cream cheese mixture evenly on the mushrooms and spread with your fingers.
  • Top with the Mozzarella cheese and Parmasan cheese.
  • Sprinkle with Italian Bread Crumbs.
  • Bake in the oven for 15 to 20 minutes or until the cheese is melted and the bread crumbs are slightly browned.
  • Enjoy.

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Reviews

  1. Hubby loved it! I did too, but it was so rich, I could barely finish it, and it was on the small side! Most of the time is cooking time. Not much prep, so it's good for a week night.
     
  2. Really yummy! I don't like football, but I love party food, so I made these for my husband & son for Super Bowl Sunday. I didn't grill them first (February in MN in an apartment) and that may have made a difference, but they kind of collapsed and flattened, and lost a lot of juice. They were still fantastic though. Great for a light lunch or as a side with a steak, as mentioned. Thanks!
     
    • Review photo by Milita Perez
  3. they were delicious!! I used baby portabellas, so if anyone is wondering, they come out very good.makes about 16 baby portabellas.
     
  4. Absolutely delicious! I subbed a couple tablespoons of Baco's to make them vegetarian. I will be making this again in the very near future :)
     
  5. These were absolutely delicious!!! I folled the recipe exactly.....except --- I had 2 HUGE portobellos, used my own italian breadcrumbs, and I did NOT grill them before. I agree that next time I make them, I'll try grilling first. Even without, they were the BEST! Thanks Nimz for the great recipe :-)
     
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Tweaks

  1. I decided to "kitchen sink" these portobello caps. They were huge, and I had 6, so I doubled or trippled all ingredients, and also added minced onion and mushroom, and spinach shreds. Also the in some white pepper.
     
  2. Oooooooh, so rich and creamy! I used artificial bacon bits in place of real bacon and scaled this down for one person, since I only had one mushroom! I served this with spaghetti and pesto, and sauteed yellow squash. Delicious vegetarian dinner. Thanks!
     

RECIPE SUBMITTED BY

I was one of the original members of Recipezaar that was truly a community of individuals that enjoyed each other in forums and chat rooms. I've been a member of this site since 2003. Made some tremendous friends that I still think of often. I'll continue coming here because my recipes are here and so many more that I tried over the years as a member. It's just a tad boring now and just another recipe site like all the rest. Sad.
 
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