Bacon and Cheese Topped Portobello Mushrooms

This dish offers a mouthwatering blend of rich, savory, and earthy flavors. Large, meaty portobello mushroom caps form the base, offering a substantial canvas for the delectable topping, a luscious mixture that seamlessly marries the creamy textures of white cheddar cheese, sour cream, and heavy whipping cream. Crispy bacon adds a layer of smoky and savory crunch, its saltiness beautifully juxtaposed against the velvety creams and cheese. A hint of garlic infuses the mix, providing a subtle pungent undertone that elevates the overall depth of the dish. A sprinkling of freshly chopped green onions introduces a mild, peppery brightness, breaking through the richness and adding a touch of color. Together, these elements create a dish that is both indulgent and comforting, an elegant spin on classic, hearty ingredients.

• Portobello Mushroom Caps: Portobello mushroom caps serve as a natural vessel for a variety of toppings, boasting a deep, earthy flavor that is reminiscent of a forest after a rain — woody, rich, and slightly mineral. The meaty texture provides a hearty base that almost mimics the mouthfeel of a perfectly cooked steak, setting the stage for the toppings.
• White Cheddar Cheese: Known for its sharp, tangy notes, white cheddar brings forward a robust flavor profile to any dish it finds itself in. As it melts, it introduces a velvety texture, enveloping the other ingredients in its creamy embrace.
• Sour Cream & Heavy Whipping Cream: These elements bring a luxurious, silky consistency to the dish. The sour cream has a delicate tang that enhances the depth of flavor, while the heavy whipping cream creates a mouthfeel that’s opulent and smooth.
• Bacon: Crispy bacon offers a symphony of textures and flavors to the dish. The fat in the bacon, rendered during cooking, amalgamates with the cheeses and creams, infusing the entire topping with a rich, savory flavor.
• Garlic: The quiet hero of many dishes, garlic makes its presence known here while not being overpowering. When combined with the rest of the filling, it offers a gentle pungency that adds depth.
• Green Onion: A dish as rich as this needs an element of freshness, and the green onions provide just that. The crisp texture and fresh, peppery notes cut through the creaminess, offering a refreshing palate cleanser. Visually, their vibrant green hue contrasts beautifully against the creamy white and golden-brown topping, making the dish as pleasing to the eyes as it is to the palate.

From the deep woods of the mushroom to the smoky campfires of the bacon, and finally, to the fresh meadows hinted at by the green onions, Bacon and Cheese Topped Portobello Mushrooms is a rewarding journey.

Bacon and Cheese Topped Portobello Mushrooms

5 from 1 vote

Course: EditorialCuisine: New AmericanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

15

minutes

Total time

25

minutes

From the deep woods of the mushroom to the smoky campfires of the bacon, and finally, to the fresh meadows hinted at by the green onions, Bacon and Cheese Topped Portobello Mushrooms is a rewarding journey.

Ingredients

• 4 large 4 portobello mushroom caps, stems removed

• 4 slices of 4 bacon

• 2 cloves 2 minced garlic

• 1/2 cup 1/2 sour cream

• 1/4 cup 1/4 heavy whipping cream

• 1 cup 1 white cheddar cheese, grated

• 2 2 green onions, chopped

• salt and ground black pepper, to taste

• extra virgin olive oil, for brushing

Equipment

• Baking SheetBuy now
• Mixing bowlBuy now
• Frying panBuy now

Directions

• Preheat the Oven: Preheat your oven to 375°F.
• Prepare the Mushrooms: Brush the outside of the mushroom caps with olive oil and place them, gill side up, on a baking tray.
• Cook the Bacon: In a skillet over medium heat, cook the bacon until crispy. Transfer the bacon to a paper towel-lined plate to drain any excess grease. Once cool enough to handle, chop into small pieces.
• Create the Filling: In a mixing bowl, combine the sour cream, heavy cream, white cheddar cheese, chopped bacon, and minced garlic. Season with a pinch of salt and black pepper. Mix well until all the ingredients are thoroughly combined.
• Stuff the Mushrooms: Spoon the bacon and cream mixture into the portobello caps, ensuring each is generously filled.
• Bake: Place the stuffed mushrooms into the oven and bake for approximately 15 minutes, or until the cheese is bubbly and golden brown and the mushrooms are tender.
• Finish and Serve: Remove the mushrooms from the oven and let them cool for a few minutes. Sprinkle the chopped green onions over the top of each stuffed mushroom cap. Serve and enjoy!