Savory Bacon & Cream Cheese Stuffed Portobello Caps
These Savory Bacon & Cream Cheese Stuffed Portobello Caps are a delightful appetizer that combines the rich flavors of crispy bacon, creamy cheese, and perfectly sautéed onions. Inspired by traditional stuffed mushrooms, I've taken it up a notch by using larger portobello caps that offer a heartier bite. The addition of garlic and cracked black pepper gives the stuffing an aromatic kick, making these bites a crowd-pleaser for any gathering. With just a few ingredients and simple steps, you're guaranteed a deliciously satisfying treat that will leave your guests raving about your culinary skills. Perfect for parties, game days, or as a fun snack, these stuffed caps are sure to become a staple in your recipe collection!
8
Servings
N/A
Calories
6
Ingredients
Ingredients
Mushrooms (Portobello or large button)
24 (remove the stems)
Low-fat cream cheese
8 ounces (bring to room temperature)
Bacon
1/2 lb (chopped)
Onion
1 small (finely chopped)
Garlic
1 teaspoon (crushed)
Black pepper
1/4 teaspoon (cracked)
Instructions
1
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
2
In a large skillet over medium heat, cook the chopped bacon until crispy. Remove the bacon from the skillet and drain on paper towels, reserving some of the bacon fat.
3
In the same skillet, add the finely chopped onion to the reserved bacon fat. Sauté until the onion is translucent and fragrant, about 3-5 minutes. Combine with the cooked bacon and set aside to cool slightly.
4
In a mixing bowl, combine the room temperature cream cheese, crushed garlic, and cracked black pepper. Mix well until smooth.
5
Fold the sautéed onion and chopped bacon into the cream cheese mixture until fully incorporated.
6
Using a resealable plastic bag, scoop the stuffing mixture into one corner, seal the bag, and cut off a small tip of the corner. Squeeze the mixture into each mushroom cap until generously filled.
7
Arrange the stuffed mushrooms in a mini-muffin tin or on a baking sheet.
8
Bake in the preheated oven for 10-12 minutes, or until the tops are lightly golden and the filling is heated through. Serve immediately and enjoy your delicious bites!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Savory Bacon & Cream Cheese Stuffed Portobello Caps?
They are a hearty appetizer featuring mushrooms filled with a mixture of crispy bacon, cream cheese, and sautéed onions.
What temperature is used for baking?
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) for this recipe.
How many mushrooms are required?
You will need 24 portobello or large button mushrooms.
How should the bacon be prepared?
Chop the bacon and cook it in a skillet until it is crispy, then drain it on paper towels.
What should I do with the bacon fat?
Reserve some of the bacon fat in the skillet to sauté the onions for extra flavor.
How do you cook the onions?
Sauté finely chopped onion in the reserved bacon fat for 3 to 5 minutes until translucent.
What kind of cream cheese is recommended?
The recipe calls for 8 ounces of low-fat cream cheese brought to room temperature.
How are the mushrooms prepared for stuffing?
Simply remove the stems from each mushroom cap before filling.
How much garlic is in the recipe?
One teaspoon of crushed garlic is used in the filling.
What type of pepper is used?
The recipe calls for 1/4 teaspoon of cracked black pepper for an aromatic kick.
How do you mix the filling?
Mix the cream cheese, garlic, and pepper until smooth, then fold in the bacon and onions.
What technique is used to fill the caps?
Squeeze the filling into the caps using a resealable plastic bag with a small corner cut off.
How long should the mushrooms bake?
Bake the stuffed mushrooms in the preheated oven for 10 to 12 minutes.
What are the visual signs they are done?
They are finished when the tops are lightly golden and the filling is heated through.
Should these be served cold?
No, for the best experience, serve the stuffed mushrooms immediately while hot.
Can I use large button mushrooms?
Yes, you can use either portobello or large button mushrooms as long as they provide a good bite.
How many servings does this make?
This recipe is designed to make approximately 8 servings.
What occasions are these good for?
They are perfect for parties, game days, gatherings, or as a fun snack.
Can I use turkey bacon?
Yes, you can substitute traditional bacon with turkey bacon if you prefer.
Is this a vegetarian dish?
No, this recipe contains bacon, though you could omit it for a vegetarian version.
What should I bake them on?
You can arrange the stuffed mushrooms in a mini-muffin tin or on a standard baking sheet.
Can I make the filling ahead of time?
Yes, the filling mixture can be prepared in advance and refrigerated until you are ready to stuff the caps.
Is salt needed in the recipe?
The recipe does not list extra salt, as the bacon and cream cheese generally provide enough saltiness.
Should I peel the mushroom skin?
No peeling is necessary; just wipe the caps clean and remove the stems.
Can the recipe be doubled?
Yes, the ingredients can easily be doubled to serve a larger crowd at a party.
Why use portobello caps specifically?
Portobello caps offer a heartier bite and more space for the savory filling.
What is the texture of the filling?
The filling is creamy and smooth with flavorful, crispy bits of bacon and sautéed onion.
Can I add herbs to the recipe?
While not in the original recipe, fresh herbs like chives or parsley would be a great addition.
What is the main flavor profile?
The dish features a savory combination of smokey bacon, aromatic garlic, and rich cream cheese.
What category is this recipe under?
This recipe is categorized under Pork because of the use of bacon.