Easy Baked Stuffed Portobello Mushrooms

Stuffed Portobello Mushrooms are an easy, savory side dish or light meal that comes together with just a handful of simple ingredients. Tender portobello caps are filled with crispy bacon, green onions, garlic, and plenty of melted cheddar and Parmesan cheese. They’re cozy, cheesy, and perfect for a quick weeknight dinner or a party appetizer.

Easy Baked Stuffed Portobello Mushroom

Ingredients

• 6 large portobello mushrooms
• 4 slices cooked bacon, crumbled (about ⅓ cup)
• 3 green onions, thinly sliced (about ⅓ cup)
• ½ cup shredded cheddar cheese
• ½ cup finely grated Parmesan cheese
• 3 garlic cloves, minced
• ½ teaspoon salt

Instructions

1. Preheat the oven. Set your oven to 400°F. Line a baking sheet with parchment paper and arrange the mushrooms on it with the stem side facing up. Sprinkle the mushrooms with salt.
2. Pre-bake the mushrooms. Bake the mushrooms for about 15 minutes, or until they become tender and release some liquid.
3. Drain the mushrooms. Carefully lift each mushroom with a spatula and turn it over a bowl to let the excess liquid drain out. Place the mushrooms back on the baking sheet and discard the liquid.
4. Make the filling. In a bowl, mix the crumbled bacon, sliced green onions, cheddar cheese, Parmesan cheese, and minced garlic until everything is evenly combined.
5. Stuff the mushrooms. Spoon the cheesy bacon mixture into each mushroom cap, dividing the filling evenly among all six mushrooms.
6. Bake again. Return the stuffed mushrooms to the oven and bake for about 10 minutes, until the cheese is melted and the filling is hot.
7. Cool and serve. Let the mushrooms rest on the baking sheet for at least 10 minutes before serving. This gives the filling a chance to settle and makes them easier to enjoy.

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