The night before we went to New York, I was emptying out the fridge making dinner with all kinds of leftovers. And it turned out surprisingly good.
These cheese and bacon stuffed portobello mushrooms were on the table together with blanched asparagus with olive oil, lemon juice and parmesan, a Greek style salad with rocket, tomatoes and olives and some pork chops. See photo in the bottom of this post.
I’m not always the biggest mushroom fan you can find. Unless you drench them in butter and garlic, put them in a cream sauce or drown them with cheese and bacon like here. However, the boys in my family enjoy mushrooms in all kinds of varietes and keep buying them so I have to come up with ways to make them that we all like.
These were delicious. But everything with bacon and cheese is so that’s kind of no-brainer 🙂
- 4 large portobello mushrooms
- 4-6 slices of bacon
- 150 g of grated cheese (I used a matured cheddar)
- fresh herbs for topping (parsley or thyme)
- 1 large handful of rocket salad
2. Remove the stem from the mushrooms (save them for later use)
3. Stuff each portobello mushroom with grated cheese.
4. Cut bacon into smal pieces and place them on top of the cheese. I used about 1-1,5 slice of bacon per mushroom.
5. Place the portobello mushrooms on a baking plate lined with parchment paper and bake in the oven for about 25 minutes or until the bacon has turned brown-ish.
6. Take out of the oven and serve on a serving dish with rocket salad. Top with chopped parsley og thyme.