Stuffed Portabella Mushrooms

Total Time
50mins
Prep
20 mins
Cook
30 mins

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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Ingredients

Nutrition

Directions

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

they were delicious!! I used baby portabellas, so if anyone is wondering, they come out very good.makes about 16 baby portabellas.

5 5

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 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 :-)