RECIPE: Bacon Stuffed Portabella Mushrooms | THE NIBBLE Blog - Adventures In The World Of Fine Food RECIPE: Bacon Stuffed Portabella Mushrooms – THE NIBBLE Blog – Adventures In The World Of Fine Food
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RECIPE: Bacon Stuffed Portabella Mushrooms


Another way to enjoy bacon: stuffed into mushrooms. Photo courtesy Dietz & Watson.
 

When we saw this recipe for Gourmet Bacon Stuffed Portabella Mushrooms from Dietz & Watson, it seemed like a companion recipe to these Mushroom Stuffed Bacon Cheeseburgers.

You can make them as a first course or as hors d’oeuvre.

RECIPE: BACON-STUFFED PORTABELLA MUSHROOMS

Ingredients For 6 Servings

  • 6 large portabella mushrooms or 18 Baby Bellas, cleaned
  • 2 tablespoons olive oil
  • 2 cloves garlic, chopped
  • 1 onion, chopped
  • 1 5-ounce package baby spinach, chopped
  • ¾ cup breadcrumbs
  • 2 ounces Gruyère cheese, grated (1/2 cup)
  • 2 ounces mozzarella, grated (1/2 cup)
  • 1 pound bacon, diced small
  • Salt and pepper to taste
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    Preparation

    1. PREHEAT oven to 375°F.

    2. REMOVE stems from the mushroom caps, finely chop and reserve.

    3. COAT a baking sheet with oil. Bake the mushroom caps, stem-side down, until just tender, 10 to 12 minutes. Meanwhile, heat the oil in a medium skillet over medium heat.

    4. ADD the bacon and cook until crisp. Add the garlic and onion, stirring often, until tender, 3 to 5 minutes. Add the chopped mushroom steams and cook until the pan is dry, about 3 minutes. Add the spinach, toss the skillet, until spinach is wilted, 2 to 3 minutes.

    5. TRANSFER the spinach mixture to a medium bowl, add the breadcrumbs and cheese and mix to combine. Season with salt and pepper, to taste.

    6. TURN the mushroom caps stem-side up, fill with the stuffing and bake until golden brown, 12 to 15 minutes.

    Find more recipes at DietzAndWatson.com.

      bacon-strip-igourmet-230
    Crumble bacon into mushroom caps. Photo courtesy iGourmet.
     

      




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