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Holiday Stuffed Baby Portobellos


  • 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.

Nutrition Facts


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