Summary:
Stuffed with cheese, bacon, scallions (green onions), and garlic, these portobello mushrooms are oven-roasted for a hearty yet low calorie and low carb meal. It's an easy recipe, requiring only 7 ingredients.
INGREDIENTS
INSTRUCTIONS
- Prebake Mushrooms: Preheat oven to 400 F.
On baking half sheet lined with parchment paper, place mushrooms stem side up. Season with salt. When oven has preheated, bake mushrooms until softened and filled with liquid, about 15 minutes. Carefully lift up each mushroom with spatula and invert over bowl to drain out liquid, then place back on baking sheet. Discard liquid. - Stuff Mushrooms: Stir together bacon, scallions, cheddar, parmesan, and garlic in clean bowl until well-mixed. Spoon filling into each mushroom until stuffed.
- Bake & Cool: Bake stuffed mushrooms at 400 F until cooked through and cheese is melted, about 10 minutes. Let mushrooms cool on baking sheet for at least 10 minutes, then serve (Note 4).
NUTRITION
| Makes 3 Servings |
| Amount Per Serving (2 portobellos): |
| Calories 220 (43% from fat) | |
| Total Fat 11g | 16% |
| Saturated Fat 7g | 35% |
| Cholesterol 40mg | 13% |
| Sodium 580mg | 24% |
| Net Carb 6.5g | |
| Total Carb 7g | 2% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.5g | |
| Protein 17g |
PHOTOS
I made this for a Thanksgiving appetizer using baby portobello. They were such a hit I was only able to have two myself before they were gone! I craved it so much having not had enough that I made two large portobello for me and my husband tonight, two days after Thanksgiving. This easy delicious recipe is a definite keeper!
I just wanted to try it so only made 2. I am small so just one was the main dish with veggies. The second was just as good reheated the next day. I used green onion as that was what I had. I think you could sub in any kind. It was filling and absolutely delicious. Thanks for this. I definitely will make it again for others if I ever get to have people in my home again.
Delicious. I also made this with ham instead of bacon and used up a little Gorgonzola I had hanging around in the fridge! Worked great!
Can use cheddar-mozza mix instead of just cheddar without negatively impacting flavour. Chives functional replacement for scallions if needed. Avoid powdered garlic for your own sake. DO NOT skip the thin, salty meat; the flavour profile is on-point.
Found and made for myself just because I wanted it, but became the go-to side dish requested by company (some of whom happen to be pre-diabetic, and the recipe happens to be keto and safe)! Reheats well the next day (or so I’ve been told; I’ve never been allowed to keep any of the leftovers. XD)
These were so amazing, I doubled the cheddar and left the Parmesan out as, I’m allergic, but I honestly couldn’t get enough of these last night. I’m on a special diet to get enough nutrients, this just made it more pleasurable. I made a side of baked lemon asparagus to go with it as well and it was by far one of my favorite meals I’ve ever made, I would eat it again for sure!
It was so delicious!
These were no ordinary mushrooms. These are absolutely amazing! Thanks for sharing this.
Delicious dish. Loved it.
Can they be frozen please?
Stuffed mushrooms are generally fine when frozen, as long as you don’t bake them first. I would stuff the raw portobellos with filling, and then freeze. Since you aren’t pre-baking the portobellos prior to filling, keep in mind they’ll likely be more water-logged.
These were very good and with so few ingredients they were so simple to prepare. I thought they were a little salty, next time I will omit salting the mushrooms.
Can you make these mushrooms ahead of time?
Yes — see Note 4 on making ahead and reheating.