Ingredients
Mushroom Preparation
- 12 large large portobello mushrooms Choose firm and blemish-free mushrooms.
Filling
- 6 slices bacon Cooked and crumbled.
- 1 cup smoked Gouda cheese Shredded.
- 1/2 cup cream cheese Softened.
- 1/4 cup green onions Chopped.
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1 tbsp olive oil For drizzling.
Method
Preparation
- Preheat your oven to 375°F (190°C).
- Gently clean the portobello mushrooms with a damp cloth to remove any dirt. Remove the stems and scoop out the gills to create space for the filling.
- In a mixing bowl, combine the crumbled bacon, shredded smoked Gouda, softened cream cheese, chopped green onions, garlic powder, black pepper, and salt. Mix until well incorporated.
Assembly and Baking
- Generously fill each portobello mushroom cap with the cheese and bacon mixture.
- Place the stuffed mushrooms on a baking sheet lined with parchment paper. Drizzle olive oil over the top of each mushroom.
- Bake for 20-25 minutes, or until the mushrooms are tender and the cheese filling is bubbly and golden.
Serving
- Remove from the oven and let cool for a few minutes. Serve warm as a delicious appetizer.
Nutrition
Serving: 1gCalories: 120kcalCarbohydrates: 7gProtein: 6gFat: 9gSaturated Fat: 4gSodium: 300mgFiber: 1gSugar: 1g
Notes
If you have leftovers, store them in an airtight container in the refrigerator for 3-4 days. Reheat at 350°F (175°C) for about 10 minutes to regain their texture. For vegetarian options, consider using chopped spinach or sun-dried tomatoes instead of bacon.
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