baked stuffed portobello mushroom

i (priscilla) love mushrooms – any kind, any ways. among all, portobello mushroom is definitely one of my favourite. when i was young, every time we go barbecue, i would ask my parents to buy portobellos. it was a treat, since it was rarely cooked in our kitchen. now that we have an oven in our new place, we can bake them whenever we like!

portobello mushroom 4
bacon 4 strips
onion 1/2 large
cheddar cheese 1/2 cup
milk 1/2 cup
oil 4 tbsp

  • preheat oven to 355 F (180 C)
  • cut the stems off the portobello mushrooms and dice the stems
  • gently rub the the portobello mushroom caps with olive oil, around 1 tbsp each
  • chop onion and bacon into small pieces
  • lightly brown the bacon in a small pan with 1 tsp of oil on medium heat, set aside
  • caramelize the chopped onion in the same pan, put aside
  • to make the filling, mix the diced portobello mushroom stems, bacon, onion, cheddar cheese, and milk
  • divide the filling among the mushroom caps
  • bake until the mushrooms are tender and the cheese is slightly browned, around 12 min
organic portobello mushrooms grown in hk!

organic portobello mushrooms grown in hk!

chop the stems into small pieces

chop the stems into small pieces

chop the bacon into small pieces before browning

chop the bacon into small pieces before browning

stuff the mushroom caps with the fillings of bacon, mushroom stems, caramelized onions, cheddar cheese and milk

stuff the mushroom caps with the filling of bacon, mushroom stems, caramelized onions, cheddar cheese, and milk

ghj

so cheesy and moist!

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13 responses to “baked stuffed portobello mushroom

    • yes absolutely. you can substitute the bacon with any meat you prefer, or go meatless and use a veggie like spinach, broccoli, etc. mozzarella is a good replacement for cheddar also. basically, you can stuff it a few ingredients that you like to eat.

  1. Pingback: cheesy mushroom potato gratin | Homemade in Hong Kong·

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