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Stuffed Portobello Mushrooms » Simple and Healthy Recipe! ✅

Stuffed Portobella Mushrooms are the perfect appetizer for any occasion! With cheese, herbs, vegetables and bacon – this recipe is to die for!

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Bacon Stuffed Portobello Mushrooms

Bacon Stuffed Mushrooms are the perfect appetizer for any occasion, and I have the perfect recipe here! Portobello mushrooms, three types of cheese, herbs and vegetables, and of course the bacon – this is a stuffed mushroom recipe to die for!

If you have company along the way, the Bacon Stuffed Mushrooms are sure to be a hit. And this particular recipe is absolutely excellent, y’all. None of the ingredients outperforms the others. This means that if you’re not a fan of mushrooms, you’ll love the cheese, herbs, and bacon. (Or especially bacon, if you’re like me a big fan of bacon here.) It is simply the best main dish that gets hot.

But even if you’re not planning a party anytime soon, I think they’d make a great dinner – they’re not so light that you can’t use them as a main course!

Regardless of when, where and how you serve these Bacon Stuffed Mushrooms… they will immediately disappear from the plate. Here is the recipe for you!

Bacon Stuffed Mushrooms prescription

  • portobello mushroom chapels
  • olive oil
  • cream cheese
  • Garlic
  • spinach
  • Cherry tomatoes
  • small onion
  • Bacon
  • breadcrumbs
  • Grated Parmesan cheese
  • Butter
  • Dried oregano
  • Salt and pepper

How to make stuffed mushrooms

Time needed: 1 day, 1 hour and 20 minutes.

How to make stuffed mushrooms

  1. Preheat the oven.

    Preheat oven to 400°F.

  2. Cook the mushrooms.

    Place mushrooms on a baking sheet stem side down. Cook for 10-15 minutes or until they run out of water. Remove from oven and let absorb excess water, then set aside.

  3. Fry the onion and garlic.

    In a skillet, heat 2 tablespoons of olive oil over medium heat. Combine onion and garlic and sauté until onions turn translucent.

  4. Add spinach and tomatoes.

    Add spinach and tomatoes; cook for a couple of minutes.

  5. Cook the bacon.

    In a separate skillet, cook 6 bacon strips until crisp.

  6. Prepare the filling.

    In a large bowl, mix cream cheese and 1 teaspoon dried oregano until smooth and creamy. Add the cooked vegetables and chopped bacon and mix until well combined. Add salt and pepper to taste.

  7. Pepper breadcrumbs.

    In a small bowl, melt 4 tablespoons of butter. Add the breadcrumbs and Parmesan cheese and mix until crumbly.

  8. Fill the mushrooms.

    Fill the mushrooms with the cream cheese and sprinkle with the breadcrumb mixture.

  9. Baking.

    Cook for 15-20 minutes or until golden brown.

  10. Serve.

    Serve immediately.

Stuffed Mushrooms: Frequently Asked Questions

Curious about how to best prepare these stuffed portobello mushrooms or just how to make them the right way? I can help! Here are some questions I’ve collected over time (and their answers, of course).

How does a mushroom fill up, anyway?

Pull the stems out with your thumb until you have the top left! So you can stuff yourself.

Are there any other types of cheese that work well in this recipe?

Oh, a lot! It depends on what you like. Monterey Jack is good, feta is good, fontina is good, cheddar is good… It makes me hungry just thinking about it!

What kind of mushrooms are best for this (besides portobello)?

Aww, the portobellos are great!! But if they’re not to your liking… even creminis work fine. They are, essentially, young/”baby” portobello mushrooms (and may be labeled like the ones from your supermarket). Its flavor is stronger if that is what you want!

Can you make this recipe ahead of time?

If you need to prep for a party or other gathering, or just don’t have time to cook later in the day, yes, you can make this recipe ahead of time! Add the mushrooms, but do not cook them, put them in the fridge covered. They will stay for about 6 hours. When you’re ready, cook them!

Other recipes you may like

Stuffed Portobello Mushrooms

Product:
6 servings

Preparation time:
15 minutes

Time to cook:
1 hour and 5 minutes

Total Time:
1 hour and 20 minutes

Stuffed Portobella Mushrooms are the perfect appetizer for any occasion! With cheese, herbs, vegetables and bacon – this recipe is to die for!

ingredients

  • 6 Portobello Mushroom Chapels

  • 2 tablespoons olive oil

  • 3 garlic cloves, minced

  • 1 small onion, finely chopped

  • 2 cups spinach, chopped

  • 6 cherry tomatoes, chopped

  • 6 strips of bacon, cooked and chopped

  • 4 ounces cream cheese, softened

  • 1 teaspoon dried oregano

  • Salt and pepper to taste

  • 4 tablespoons butter, melted

  • 1/2 cup of breadcrumbs

  • 1/4 cup grated Parmesan

Instructions

  1. Preheat oven to 400°F.
  2. Place mushrooms on a baking sheet stem side down. Cook for 10-15 minutes or until they run out of water. Remove from oven and let absorb excess water, then set aside.
  3. In a skillet, heat 2 tablespoons of olive oil over medium heat. Add onion and garlic and sauté until onions turn translucent.
  4. Add spinach and tomatoes; cook for a couple of minutes.
  5. In a separate skillet, cook 6 bacon strips until crisp.
  6. In a large bowl, mix cream cheese and 1 teaspoon dried oregano until smooth and creamy. Add the cooked vegetables and chopped bacon and mix until well combined. Add salt and pepper to taste.
  7. In a small bowl, melt 4 tablespoons of butter. Add the breadcrumbs and Parmesan cheese and mix until crumbly.
  8. Fill the mushrooms with the cream cheese mixture and sprinkle with the breadcrumb mixture.
  9. Cook for 15-20 minutes or until golden brown.
  10. Serve immediately.

grades

  • If you need to prepare for a party or other gathering, or just don’t have time to cook later in the day, you can make this recipe ahead of time! Gather the mushrooms, but do not cook them, throw them in the fridge, covered. They will stay for about 6 hours. When you’re ready, cook them!
Nutritional information:

Yield: 6 Servings: 1 mushroom

Amount per proportion:

Calories: 320 Total Fat: 25g Saturated Fat: 11g Trans Fat: 0g Unsaturated Fat: 11g Cholesterol: 54mg Sodium: 553mg Carbohydrates: 15g Fiber: 3g Sugar: 4g Protein: 11g

Please note that the nutritional information on this page is an estimate based on the products I have used. Ingredients and nutritional information can vary greatly between brands. Always make sure to read the labels.

Did you make this recipe?

Have you tried this recipe? Be sure to rate and tag @lovebakesgoodcakes on Instagram with the hashtag #lovebakesgoodcakes so I can see what you’ve made!

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