A delightful twist on stuffed mushrooms, featuring a creamy, cheesy filling with a hint of smoky bacon.
Preheat your oven to 400°F (200°C).
Preheating ensures even cooking and the right texture for the mushrooms.
Clean the portobello mushrooms by wiping them with a damp cloth and removing the stems and gills.
Removing the gills prevents a muddy flavor and creates more space for the filling.
Place the mushrooms cap-side down on a baking sheet and brush them with 2 tablespoons of olive oil.
Brushing with oil helps the mushrooms roast evenly and enhances their flavor.
Roast the mushrooms in the oven for 10 minutes.
Roasting softens the mushrooms and brings out their natural flavors.
In a skillet, heat 1 tablespoon of olive oil over medium heat.
Heating the oil evenly prevents sticking and ensures even cooking.
Dice the onion and sauté it in the skillet until golden brown, about 5 minutes.
Cooking the onion until golden enhances its sweetness and depth of flavor.
Chop the bacon and add it to the skillet, cooking until crispy, about 3 minutes.
Crisping the bacon adds a delightful crunch to the filling.
Remove the skillet from heat and stir in the cream cheese, mixing until smooth.
Mixing off heat prevents the cream cheese from separating.
Fill each mushroom cap with the prepared mixture.
Evenly distribute the filling for consistent flavor in each bite.
Sprinkle the mozzarella and parmesan cheeses over the filled mushrooms.
A generous topping of cheese creates a deliciously gooey crust.
Bake the stuffed mushrooms in the oven for 7 minutes, until the cheese is melted and bubbly.
Baking until bubbly ensures the cheese is perfectly melted and golden.
Serve the stuffed mushrooms warm and enjoy!
Garnish with fresh herbs like parsley for a pop of color and added freshness.
Continua nella nostra app per un'esperienza migliore
