Savory Garlic Bacon & Cheese Stuffed Portobello Caps
Indulge in the exquisite flavors of Savory Garlic Bacon & Cheese Stuffed Portobello Caps! This delightful appetizer features meaty portobello caps filled with a rich mixture of crispy bacon, aromatic garlic, and gooey cheese, all enveloped in buttery goodness. Perfect for gatherings or as a comforting side dish, these mushrooms are not only visually appealing but bursting with flavor. Serve directly from an escargot dish to capture every last drop of the savory sauce, or place them on a platter for an elegant presentation. Enjoy with slices of fresh baguette to soak up the irresistible sauce and elevate your dining experience to new heights. Ideal for any occasion, these stuffed mushrooms are sure to impress your guests and leave them craving more!
N/A
Servings
N/A
Calories
7
Ingredients
Ingredients
Stuffing mushrooms
6 (large caps)
Bacon
2 (slices, chopped and crisp fried)
Garlic
6 (cloves, minced)
Butter
3 (tablespoons)
Cheese
2 (ounces, sliced)
Hot sauce
6 (drops (optional))
Baguette
to taste (sliced (optional))
Instructions
1
Start by crisping the sliced bacon in a skillet over medium heat until golden and crispy. Drain the bacon on paper towels and reserve a tablespoon of the rendered fat.
2
Remove the stems from the mushrooms and finely chop them. Clean and finely mince the garlic cloves.
3
In the same skillet with reserved bacon fat, add the mushroom stems and minced garlic. Sauté for 3-4 minutes until fragrant and softened.
4
Meanwhile, heat another skillet over medium-high heat. Place the mushroom caps top side down and sear for approximately 2 minutes. Flip them over and sear the edges for another minute until lightly browned.
5
Arrange the mushroom caps in an escargot dish or a small ovenproof tray, ensuring they sit securely.
6
Distribute the sautéed mushroom stems and garlic evenly among the mushroom caps. Top each with a generous amount of crispy bacon.
7
If you like a little kick, add a drop or two of hot sauce to each mushroom cap.
8
Place about a teaspoon of butter on top of the filling in each cap, followed by a slice of cheese.
9
Transfer the filled mushrooms to the oven and broil on high for approximately 8-10 minutes, or until the cheese is melted and bubbly.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Savory Garlic Bacon & Cheese Stuffed Portobello Caps?
This is a savory appetizer featuring large portobello mushroom caps stuffed with a mixture of crispy bacon, sautéed garlic, mushroom stems, and melted cheese.
How many mushrooms are required for this recipe?
The recipe calls for 6 large stuffing mushrooms.
How should the bacon be prepared?
The bacon should be sliced, fried until golden and crispy in a skillet, and then drained on paper towels.
What should I do with the mushroom stems?
Remove the stems from the caps, finely chop them, and sauté them with minced garlic in reserved bacon fat.
How much garlic is needed?
The recipe requires 6 cloves of garlic, finely minced.
Do I need to sear the mushroom caps?
Yes, sear the caps top side down for 2 minutes and then sear the edges for another minute in a skillet.
What kind of baking dish is recommended?
An escargot dish or a small ovenproof tray is recommended for arranging the mushroom caps.
How is the filling assembled?
Distribute the sautéed stems and garlic into the caps, then top with bacon, optional hot sauce, butter, and a slice of cheese.
Is there a spicy component to this recipe?
You can add a drop or two of hot sauce to each mushroom cap if you prefer a little kick.
How much butter is added to each mushroom?
Place approximately one teaspoon of butter on top of the filling in each cap before adding the cheese.
What is the cooking method for the stuffed mushrooms?
The mushrooms are broiled in the oven on high.
How long should the mushrooms be broiled?
Broil the mushrooms for approximately 8 to 10 minutes.
How do I know when the mushrooms are ready?
They are finished when the cheese is melted and bubbly.
What can I serve with these stuffed mushrooms?
They are best served with slices of fresh baguette to soak up the garlic butter sauce.
How much cheese is used in this recipe?
The recipe uses 2 ounces of sliced cheese.
What is the recommended serving style for a party?
You can serve them directly from an escargot dish or arrange them on a platter for an elegant presentation.
Can I use the fat from the bacon?
Yes, reserve a tablespoon of the rendered bacon fat to sauté the mushroom stems and garlic.
What are the flavor profiles of this dish?
The dish is described as savory, aromatic, and buttery with a meaty texture from the portobello caps.
Are these mushrooms suitable for brunch?
Yes, the recipe is tagged as both an appetizer and a brunch dish.
Is the baguette required?
The baguette is optional but highly recommended for dipping into the savory sauce.
How many slices of bacon are used?
The recipe calls for 2 slices of bacon.
How should the garlic be cleaned?
The garlic cloves should be cleaned and then finely minced before sautéing.
What is the total number of ingredients?
There are 7 ingredients listed in the recipe count.
Can I use smaller mushrooms?
While portobello caps are used here, you can use any large stuffing mushrooms.
What category does this recipe belong to?
It is categorized as an appetizer and a vegetable dish.
Is this an Italian style dish?
Yes, it is tagged as an Italian-style recipe.
What is the best way to clean the mushrooms?
The recipe suggests removing the stems and cleaning the caps before searing.
What type of heat is used for the skillet steps?
Medium heat is used for the bacon and stem sauté, while medium-high heat is used for searing the caps.
How many drops of hot sauce are recommended?
About 6 drops total, or 1 to 2 drops per mushroom cap.
Is this a comforting side dish?
Yes, it is described as both a delightful appetizer and a comforting side dish.