Stuffed Portobello Mushrooms With Bacon And Cheddar
These easy and low carb portobello mushrooms are stuffed with cheddar cheese, onions, and crispy bacon. Mushroom Risotto | Mushroom Recipes Sauteed | Mushroom | Mushroom Recipes | Mushroom Soup | Mushrooms
Prep time: Cook time: Total time:
Yield: 2 Servings
Ingredients: 4 portobello mushrooms (about 12 ounces total) stalks separated 4 slices bacon 1 cup shredded cheese mix cheddar, mozzarella, and jack cheese all work well 1/2 cup diced onions about 1/4 onion 3 cloves garlic minced And so on.
Instructions:
First. Cook bacon strips in a wide oven-safe pan (10 inches in diameter or larger) over medium heat until crispy or to your preference, 5 to 10 minutes, turning occasionally. Transfer bacon to a paper towel to drain. When cool, crumble into small pieces.
After it, Dice the mushroom stalks and add them to the pan over the bacon grease. Add diced onions and minced garlic. Cook over medium heat until the onions are browning and crisping, about 5 minutes, stirring frequently. Remove the pan from heat.
