Savory Bacon & Cheese-Stuffed Portobello Caps
Indulge in these delightful Savory Bacon & Cheese-Stuffed Portobello Caps that make for an irresistible appetizer or a satisfying side dish. The juicy richness of fresh portobello mushrooms is combined with a creamy filling of softened cream cheese, zesty parmesan, aromatic basil, and crispy bacon. Baked to perfection, these stuffed mushrooms deliver a rich and savory flavor that will tantalize your taste buds and impress your guests. Ideal for parties, game day, or a cozy family dinner, this recipe is sure to become a favorite in your culinary repertoire.
4
Servings
N/A
Calories
6
Ingredients
Ingredients
cream cheese
1 (3-ounce package, softened)
parmesan cheese
2 (tablespoons, finely shredded)
dried basil
1 (teaspoon, crushed)
black pepper
1/8 (teaspoon, fresh ground)
bacon
2 (slices, crisp cooked and crumbled)
fresh mushrooms
12 (large portobello or button mushrooms, 1 1/2 to 2 inches in diameter)
Instructions
1
Preheat your oven to 425°F (220°C).
2
In a small mixing bowl, combine the softened cream cheese, finely shredded parmesan cheese, crushed dried basil, and freshly ground black pepper. Mix until smooth and well incorporated.
3
Fold in the crumbled crispy bacon to the cheese mixture, and set the filling aside.
4
Rinse the large portobello mushroom caps gently under cool water and pat them dry with paper towels. Carefully remove and discard the stems.
5
Place the cleaned mushroom caps, stem side down, in a shallow baking pan and bake in the preheated oven for 10 minutes, allowing them to soften.
6
After 10 minutes, remove the mushrooms from the oven. Drain any excess liquid by placing the mushroom caps, stem side down, on paper towels.
7
Return the mushroom caps to the baking pan with the stem side facing up. Spoon the prepared bacon and cheese filling generously into each mushroom cap.
8
Bake the stuffed mushroom caps for an additional 8-10 minutes, or until the filling is heated through and slightly golden on top.
9
Remove from the oven, let cool slightly, and serve warm. Enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Savory Bacon & Cheese-Stuffed Portobello Caps?
They are a savory appetizer or side dish made from portobello mushroom caps filled with a mixture of cream cheese, parmesan, basil, and crispy bacon.
How many servings does this recipe yield?
This recipe is designed to make 4 servings.
What temperature should I set my oven to?
You should preheat your oven to 425°F (220°C).
How many mushrooms do I need?
The recipe calls for 12 large portobello or button mushrooms.
What size should the mushrooms be?
The mushrooms should be approximately 1 1/2 to 2 inches in diameter.
What kind of cream cheese should I use?
Use one 3-ounce package of cream cheese that has been softened for easier mixing.
How much bacon is required?
You will need 2 slices of bacon, which should be cooked until crisp and then crumbled.
Is this recipe gluten-free?
Yes, the ingredients used in this recipe are naturally gluten-free.
How do I prepare the mushroom caps?
Rinse them under cool water, pat them dry with paper towels, and remove the stems.
Do I need to pre-bake the mushrooms?
Yes, bake the cleaned mushroom caps stem-side down for 10 minutes before stuffing them.
Why should I drain the mushrooms after the initial bake?
Draining them stem-side down on paper towels helps remove excess liquid so they don't become soggy.
What seasonings are in the filling?
The filling is seasoned with 1 teaspoon of crushed dried basil and 1/8 teaspoon of freshly ground black pepper.
Can I use button mushrooms instead of portobello?
Yes, you can use button mushrooms as long as they are large enough to be stuffed.
How long do I bake the mushrooms after they are stuffed?
Bake them for an additional 8-10 minutes until the filling is heated through.
What is the texture of the filling?
The filling is creamy and smooth with a slight crunch from the bacon and parmesan.
Should the filling be golden on top?
Ideally, the filling should be slightly golden once the final baking stage is complete.
Can I make these for a party?
Absolutely, these are described as an ideal appetizer for parties or game days.
How much parmesan cheese is used?
The recipe uses 2 tablespoons of finely shredded parmesan cheese.
Do I keep the mushroom stems?
No, the instructions recommend removing and discarding the stems.
Can I use fresh basil instead of dried?
While the recipe calls for dried basil, you could use fresh, though the measurement might need adjusting for taste.
Is the bacon mixed into the cheese?
Yes, the crumbled bacon is folded into the cheese mixture before stuffing the mushrooms.
Do I bake the mushrooms stem side up or down?
Pre-bake them stem side down, then flip them to stem side up for the final bake with the filling.
What category of food does this fall into?
It is categorized as an appetizer, vegetable dish, and party food.
Are these mushrooms served hot or cold?
They should be allowed to cool slightly after baking but are best served warm.
Is this recipe easy for beginners?
Yes, it is tagged as an easy recipe with straightforward instructions.
How many ingredients are in this recipe?
There are 6 main ingredients used in this recipe.
Can I use pre-shredded parmesan?
Yes, finely shredded parmesan works best for the filling consistency.
Is there any salt added?
The recipe relies on the saltiness of the bacon and parmesan, so no additional salt is listed.
Can I double the recipe?
Yes, you can easily double the ingredients to make more servings for a larger crowd.
What is the best way to clean the mushrooms?
Rinse them quickly under cool water rather than soaking them to prevent them from absorbing too much water.