These cheese and bacon stuffed portobello mushrooms are out of this world! I can’t even write this sentence without my mouth watering just thinking of the strings of mozzarella cheese and pieces of crunchy bacon inside these mushrooms. HEA-VEN-LY!
Can you guess the source of all the flavor of this recipe? Indulgent and greasy stuff. I do not even regret this because the result is to die for.
Discretion is advised. Tons of crunchy bacon, runny yolks, and stringy cheese can be shocking for some healthy readers. You can check these healthy egg muffins with mushroom instead.
You can serve these mushrooms as a heavy appetizer or as a side dish for a light dinner. You know balance is the key to everything in life.
Portobello mushrooms are my favorite choice for stuffed mushrooms. Just make sure to pick big ones. This way you can add all the yummy things without brimming out the filling.
Ideally, the quail eggs are the perfect size for these cheesy portobello mushrooms, but in case you can’t find them in your local grocery store, you can use size S eggs.
Easy and delicious loaded portobello mushrooms cap!
- 6 big portobello mushrooms
- 6 quail eggs
- 30 gr bacon
- 50 gr mozzarella cheese
- salt and pepper
Preheat the oven to 175 C (347 F).
Wash the mushrooms and remove the stems. Cut the stems in tiny pieces.
Place the mushrooms on a nonstick baking sheet (you can use parchment paper). Season with salt and pepper. Cook in the oven for 5 minutes.
In a nonstick pan, cook the bacon cut into tiny pieces. Cook until the pieces are crunchy, then add the mushroom stems and cook for a couple minutes over low heat.
Stuff the portobello mushrooms with a teaspoon of the bacon and mushroom mix. Top with a quail egg for each mushroom and finish with mozzarella cheese.
Cook in the oven for 10 minutes.
Owner and Food blogger on The Cookware Geek. She loves cooking, baking, traveling, playing with the cats, and knitting. She believes that eating delicious meals doesn’t require a culinary degree or a Michelin-star chef in your kitchen.