Holiday Stuffed Baby Portobellos Recipe

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Holiday Stuffed Baby Portobellos Recipe

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I call these "holiday" mushrooms because I always make them over Christmas, but the tasty bites are popular any time! —Rd Stendel-Freels, Albuquerque, New Mexico
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. Bake: 15 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. Bake: 15 min.

Ingredients

  • 24 baby portobello mushrooms (about 1 pound)
  • 2 tablespoons olive oil, divided
  • 1 celery rib, finely chopped
  • 2 tablespoons finely chopped onion
  • 2 garlic cloves, minced
  • 4 bacon strips, cooked and crumbled, divided
  • 1/2 cup shredded cheddar-Monterey Jack cheese
  • 1/4 cup seasoned bread crumbs
  • 1 slice provolone cheese, diced

Directions

Preheat oven to 350°. Carefully remove stems from mushrooms; place caps in a foil-lined 15x10-in. pan coated with cooking spray. Finely chop stems.
In a large skillet, heat 1 tablespoon oil over medium heat. Add chopped mushrooms, celery and onion; cook and stir until tender, 3-4 minutes. Add garlic; cook and stir 1 minute. Remove from heat. Stir in 3 tablespoons bacon, cheddar-Monterey Jack cheese and bread crumbs.
Spoon mixture into mushroom caps. Top with provolone cheese and remaining bacon. Drizzle with remaining oil. Bake until mushrooms are tender and cheese is melted, 15-20 minutes. Yield: 2 dozen.
Originally published as Holiday Stuffed Baby Portobellos in Taste of Home Christmas Annual Annual 2017, p8

  • 24 baby portobello mushrooms (about 1 pound)
  • 2 tablespoons olive oil, divided
  • 1 celery rib, finely chopped
  • 2 tablespoons finely chopped onion
  • 2 garlic cloves, minced
  • 4 bacon strips, cooked and crumbled, divided
  • 1/2 cup shredded cheddar-Monterey Jack cheese
  • 1/4 cup seasoned bread crumbs
  • 1 slice provolone cheese, diced
  1. Preheat oven to 350°. Carefully remove stems from mushrooms; place caps in a foil-lined 15x10-in. pan coated with cooking spray. Finely chop stems.
  2. In a large skillet, heat 1 tablespoon oil over medium heat. Add chopped mushrooms, celery and onion; cook and stir until tender, 3-4 minutes. Add garlic; cook and stir 1 minute. Remove from heat. Stir in 3 tablespoons bacon, cheddar-Monterey Jack cheese and bread crumbs.
  3. Spoon mixture into mushroom caps. Top with provolone cheese and remaining bacon. Drizzle with remaining oil. Bake until mushrooms are tender and cheese is melted, 15-20 minutes. Yield: 2 dozen.
Originally published as Holiday Stuffed Baby Portobellos in Taste of Home Christmas Annual Annual 2017, p8

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