An easy and hassle-free recipe for delicious Portobello mushrooms stuffed with bacon and mozzarella. Perfect for a quick evening meal or a fancy breakfast.
The thing with mushrooms is that they can be used in many meals as a secondary ingredient to add flavour and interest to the plate. They are great with meats, pasta, soups but they are not usually the protagonist of the plate.
I have shared with you another recipe where I used big Portobello mushrooms as the key player and stuffed them with spinach and ricotta. This time I felt a little lazy and used what I had in the fridge.
The result was yummy! You may use any cheese you have but I strongly recommend some fresh mozzarella to get the creamy end-result. You may then add some Cheddar, Monterey Jack, Gouda, Edam etc. Who doesn’t love baked cheese?
They are quite filling so two of them will be enough for a hungry adult.
- 4 Portobello mushrooms.
- 6 bacon streaks.
- 1 ball of fresh mozzarella.
- 100 gr (3.5 oz) of Gouda or other yellow cheese.
- Some fresh parsley chopped.
- 1 egg.
- 2 tablespoons of extra virgin olive oil.
- Salt and ground pepper.
- Preheat the oven at 180 degrees Celsius (360 F).
- Cut the bacon streaks in 4-5 pieces and fry them in a pan on medium heat for ~ 5 minutes until they start becoming crispy. No need to add oil in the pan, bacon has enough fat to be cooked in.
- Use a kitchen towel to clean the portobello mushrooms, pull the stripe out to create a cavity for your ingredients. Use a kitchen brush to spread some olive oil on the mushrooms externally and internally.
- Whisk the egg in a bowl.
- Place the mushrooms on a baking tray. Start filling them with the bacon pieces, fresh mozzarella and Gouda cheese cut in cubes. Pour the whisked egg on top. Season with salt (with moderation) and pepper. Top them with fresh parsley.
- Bake them for ~ 30 minutes until the cheeses have started to become brown.
- Serve them hot with some nice bread.
- Bon appetit!