BACON STUFFED JUMBO PORTOBELLO MUSHROOMS

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Stuffed jumbo portobello mushrooms topped with onion, bacon, crispy panko and shredded cheese. This appetiser is delicious, appealing and easy to make.

Check out this beautiful bacon stuffed portobello mushrooms recipe! They are juicy, crispy, savoury, delicious and highly nutritious. This appetiser recipe is one that I’m big fan of.

There are many ways of cooking mushrooms and one of my favourite is stuffed mushrooms. I love making stuffed mushrooms whenever I found some big and fresh mushrooms from the market.

This time I’m using a jumbo size portobello mushrooms that are almost the size of my hand. Yes these mushrooms are huge they are much bigger than my palm and reaching the size of my hand. You only need 2 of them for a serving of 4!

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Mushrooms are good for you. They are high in antioxidants, vitamins, fibre, minerals and potassium etc. Mushrooms are fat free and are great to add into other foods as they give an extra flavour and nutrients to the dish.

This mushroom recipe is incredibly versatile, easy to make and you can pretty much stuff anything in it. My version of stuffed portobello mushroom is with cheddar cheese and bacon. You can use other protein or turn it into a vegetables dish by adding capsicum, tomatoes, spinach etc.

Looking for more appetisers recipe? Check out VEGETARIAN CURRY PUFFS, SALMON CORN FRITTERS WITH TOMATO SALSA and BAKED CRISPY TRI-COLOUR QUINOA PATTIES.

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INGREDIENTS TO MAKE BACON STUFFED JUMBO PORTOBELLO MUSHROOMS

Portobello mushrooms (I’m using 2 jumbo size to serve 4). You can use 6-8 standard size mushrooms as a replacement. Reserve the stems of the mushroom for stuffing.

Bacon, chopped and fried

Onion

Panko breadcrumb

Ground basil

Black pepper

Shredded cheddar cheese

Olive oil

Salt to taste if desired

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HOW TO MAKE BACON STUFFED JUMBO PORTOBELLO MUSHROOMS

Preheat oven to 200°C, line baking paper on the baking tray.

Clean and remove stems from mushrooms. Finely chop the stems and place them into a small bowl. Place the cleaned mushrooms on the baking paper.

Heat up olive oil in a pan, pan fried chopped bacon until golden and crispy. Transfer to a bowl.

Now add chopped onion into the same pan, you should have some leftover oil from the bacon. Cook for 1-2 minutes until onion if fragrance and brown. Add mushroom stems, ground basil and pepper into the pan and cook for a further 2 minutes. Add salt if desired. Transfer mixture to a bowl.

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Slightly brown panko in the pan and add into the mushroom mixture and stir well.

Drizzle olive oil over the 2 mushrooms on your baking tray. Scoop the mushroom mixture and add evenly onto both mushrooms then topped with shredded cheddar cheese.

Bake at the preheated oven at 200°C for 20 minutes or until golden brown. Baking time vary according to the size of the mushrooms. For medium size mushrooms, bake time is around 10-12 minutes.

Transfer cooked mushrooms from the oven and let’s cool slightly before serve. Slice and serve warm, enjoy!

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Thanks for stopping by!

Did you make this recipe? I’d love to hear how it went in the comments below. Snap a photo and tag @dreamtocookblog with #dreamtocook if you have an Instagram account. I love seeing your creations!

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RECIPE

Stuffed jumbo portobello mushrooms topped with onion, bacon, crispy panko and shredded cheese. This appetiser is delicious, appealing and easy to make.



BACON STUFFED JUMBO PORTOBELLO MUSHROOMS
Prep time: 20 minutescooking time: 20 minutesserve: 4

INGREDIENTS:

– 2 jumbo portobello mushrooms (about your hand size) or 8 standard medium mushrooms
– 1/2 cup chopped bacon
– 1 onion, finely chopped
– 3/4 cup panko breadcrumb
– 1 tsp ground basil
– 1/4 tsp black pepper
– 1 cup shredded cheddar cheese
– 1 tbsp olive oil plus extra to drizzle
– Salt to taste if desired (I didn’t add)




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INSTRUCTIONS

– Preheat oven to 200°C, line baking paper on the baking tray.

– Clean and remove stems from mushrooms. Finely chop the stems and place them into a small bowl. Place the cleaned mushrooms on the baking paper.

– Heat up olive oil in a pan, pan fried chopped bacon until golden and crispy. Transfer to a bowl.

– Now add chopped onion into the same pan, you should have some leftover oil from the bacon. Cook for 1-2 minutes until onion if fragrance and brown. Add mushroom stems, ground basil and pepper into the pan and cook for a further 2 minutes. Add salt if desired. Transfer mixture to a bowl.

– Slightly brown panko in the pan and add into the mushroom mixture and stir well.

– Drizzle olive oil over the 2 mushrooms on your baking tray. Scoop the mushroom mixture and add evenly onto both mushrooms then topped with shredded cheddar cheese.

– Bake at the preheated oven at 200°C for 20 minutes or until golden brown. Baking time vary according to the size of the mushrooms. For medium size mushrooms, bake time is around 10-12 minutes.

– Transfer cooked mushrooms from the oven and let’s cool slightly before serve. Slice and serve warm, enjoy!

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