Stuffed Portabello Mushrooms
Posted January 22, 2011on:
Stuffing the caps of mushrooms usually makes for a good appetizer so here I’m stuffing mine with bacon, cheese and other ingredients.
Here’s a quick rundown of the ingredients:
12 baby portabello mushrooms
4 diced slices of bacon
1/2 cup onion, diced
1 clove of garlic, diced
1 cup of grated parmigiano-reggiano
1/2 cup of breadcrumbs
1 egg, beaten
2 tbsp of fresh parsley, chopped
1 tsp salt
1/8 tsp pepper
First I removed the mushroom stalks and chopped them up. Next I sautéed the bacon bits quickly to brown them, added in the chopped mushroom stems and continued for about 1-2 minutes over high heat. Lastly I mixed it well with the breadcrumbs, garlic, parsley, egg and onions.
Stuffed the mushroom caps evenly with this mixture.
Topped them off with a generous heap of parmigiano-reggiano cheese! Finally, lightly brush the exterior of the mushrooms with olive oil.
Then I arranged the mushrooms on a rack with lightly oiled foil and inserted into a oven (preheated at 220 degrees Celsius) to grill for about 10-15 minutes, until the cheese has melted and browned on top.
Serve hot from the oven! Yummy!!