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Stuffed Portobello Mushrooms

Updated Jun 9, 2020Published Aug 31, 2017 By Julia 12 CommentsThis post may contain affiliate links.

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.
close up view of stuffed and roasted portobello mushroom

Stuffed Portobello Mushrooms

4.9 from 8 votes
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Prep: 15 mins
Cook: 25 mins
Cool: 10 mins
Yield: 3 servings

INGREDIENTS

  • 6 portobello mushrooms (Note 1)
  • 4 slices cooked bacon, crumbled (1/3 cup)
  • 3 scallions, thinly sliced (1/3 cup)
  • 1/2 cup shredded cheddar cheese (Note 2)
  • 1/2 cup finely grated parmesan cheese (Note 3)
  • 3 cloves garlic, minced
  • 1/2 teaspoon table salt

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) ย 
Total Fat 11g 16%
ย ย ย Saturated Fat 7g 35%
Cholesterol 40mg 13%
Sodium 580mg 24%
Net Carb 6.5g ย 
Total Carb 7g 2%
ย ย ย Dietary Fiber 0.5g 2%
ย ย ย Sugars 0.5g ย 
Protein 17g ย 
Vitamin A 5% ยท Vitamin C 16% ยท Calcium 30% ยท Iron 1%

PHOTOS

close up view of stuffed and roasted portobello mushroom
ingredients for making stuffed portobello mushrooms
stuffing ingredients in glass mixing bowl
stirring stuffing ingredients in glass mixing bowl
raw portobello mushroom caps on baking sheet
stuffed portobello mushrooms on baking sheet
stuffed portobello mushrooms after baking
stuffed and baked portobellos on serving plate

NOTES & TIPS

(1) Portobello Mushrooms. About 16 ounces weight (1 pound) in total. These are large mushrooms, with their caps measuring 4-6 inches across, also called portabella or portobella. I don’t remove the gills or stems from the caps. Fun Fact: Portobello mushrooms are simply mushrooms in their mature state; the regular small ones are immature. I use these larger mushrooms because it’s easier to prepare and stuff 6 large mushrooms instead of 25 small ones.
(2) Cheddar Cheese. I like the bright yellow color that cheddar brings to these stuffed mushrooms, but you can substitute with any kind of shredded soft cheese that melts easily, like shredded mozzarella or provolone. Cream cheese would also be a reasonable substitute; soften it in the microwave for 20 seconds so that it can easily combine with other filling ingredients.
(3) Parmesan Cheese. This is the kind of finely grated parmesan that has a sandy or almost powdery texture. Not shredded. Suitable substitutes include pecorino romano or asiago cheese.
(4) Serving. It’s important to let the mushrooms cool for at least 10 minutes before serving, since the mushrooms will be too hot to eat and need time to “set” (the interior liquids need to be re-absorbed). This dish is substantial enough to be served as a main course for dinner, pairing well with a side of roasted vegetables, creamed spinach, or artichokes. Stuffed mushroom leftovers can be covered and store in the refrigerator for up to 2 days; reheat in the oven until warmed.

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Filed Under: Low Carb, Mains: Vegetable, Per Serving: 5-10g Net Carbs Tagged With: 31-60min, 6-10ingredients, bacon, cheddar cheese, featured, garlic, gluten free, mushrooms, parmesan cheese, scallions

About Julia

ABOUT THE AUTHOR
Julia is a recipe developer and the founder of Savory Tooth. Since 2015, she has been sharing simple recipes for tasty dishes, mostly low carb and gluten free. Learn more.

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newest oldest most voted
Dee

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!

Vote Up3Vote Down  Reply
4 years ago
LizK

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!

Vote Up2Vote Down  Reply
1 year ago
Geraldine Swayze

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.

Vote Up1Vote Down  Reply
2 years ago
KatyK

These were so amazing, I doubled the cheddar and left the Parmesan out as, Iโ€™m allergic, but I honestly couldnโ€™t get enough of these last night. Iโ€™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 Iโ€™ve ever made, I would eat it again for sure!

Vote Up1Vote Down  Reply
2 years ago
Cheryl Hewak

It was so delicious!

Vote Up1Vote Down  Reply
3 years ago
Karl

These were no ordinary mushrooms. These are absolutely amazing! Thanks for sharing this.

Vote Up1Vote Down  Reply
5 years ago
Linda Ledford

Delicious dish. Loved it.

Vote Up0Vote Down  Reply
1 year ago
Jill

Can they be frozen please?

Vote Up0Vote Down  Reply
2 years ago
Julia

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.

Vote Up0Vote Down  Reply
2 years ago
Cindy

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.

Vote Up0Vote Down  Reply
2 years ago
Kris Bonomo

Can you make these mushrooms ahead of time?

Vote Up0Vote Down  Reply
2 years ago
Julia

Yes โ€” see Note 4 on making ahead and reheating.

Vote Up0Vote Down  Reply
2 years ago

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