This recipe for mushrooms stuffed with cheese and bacon is an easy and delicious choice for an appetizer or light meal. Portobello mushrooms are stuffed with a mixture of cream cheese, shredded cheese, bacon and fresh herbs, and baked until the cheese is golden brown and melted.
Materials:
- 4 large portobello mushrooms
- 1/4 cup butter
- 4 slices of bacon, finely chopped
- 1/4 cup chopped onion
- 2 garlic cloves, finely chopped
- 1/4 cup cream cheese
- 1/2 cup grated cheddar cheese
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
Instructions:
- Preheat the oven to 180°C.
- Clean the mushrooms and remove the stem. Don’t throw the stems away, chop them up to add to your filling!
- In a large frying pan, melt the butter over medium heat. Add the bacon and cook until browned and crispy. Remove from heat and allow to drain on paper towels.
- In the same pan, sauté the onion and garlic until soft, about 5 minutes.
- Add the cream cheese, the grated cheddar cheese, the stems after chopping and the parsley. Stir well until the cheese is melted.
- Add the bacon and season with salt and pepper to taste.
- Fill the mushrooms with the cheese mixture.
- Place the stuffed mushrooms on a baking sheet and bake for 15-20 minutes, or until the cheese is golden brown and the mushrooms are cooked.
- Let them cool slightly before serving.
Tips:
- You can add other ingredients to the cheese mixture, such as chopped peppers, onion or corn.
- For a spicier taste, add a little cayenne pepper to the cheese mixture.
- Instead of cheddar, you can use another type of cheese that melts well, such as mozzarella or gouda.
- You can cook the mushrooms on a grill instead of in the oven.
Bon appetite!
