RECIPE: Bacon Stuffed Portabella Mushrooms

June 14, 2014 at 11:36 am · Filed under Appetizers-Hors d’Oeuvre, Recipes, Vegetables-Salads-Herbs

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[1] Another way to enjoy bacon: stuffed into baby bella mushrooms (photo © Dietz & Watson).

Portobella Mushrooms, Whole & Sliced
[2] Portabella mushrooms are large enough that one can serve as a first course (photo © Mushroom Council | Facebook)

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.

> National Stuffed Mushroom Day is February 4th.

> The history of mushrooms.

> The different types of mushrooms.

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

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 stems and cook until the pan is dry, about 3 minutes. Add the spinach, and toss the skillet ingredients until the 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.