The Dirty Stall

Stuffed Portabello Mushrooms

Posted on: January 22, 2011

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
Olive oil

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!!


5 Responses to "Stuffed Portabello Mushrooms"

[…] This post was mentioned on Twitter by Jing Wen, Calvin Timothy Leong. Calvin Timothy Leong said: RT @alkanphel: New blog post: Stuffed Portabello Mushrooms […]

wow looked simple yet delicious. gonna try it some time. Slurp!

Hehe do give it a try, it’s real easy to make 😀

I love portabello mushrooms!

Hehe yah me too! They are delicious in any way cooked 😀

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