Portobello Mushrooms Stuffed with Goat Cheese, Tomatoes and Bacon

So a couple days ago, I was attempting to figure out what to make for lunch. I was at a total loss. I had some great ingredients on hand, but nothing really came together off the top of my head. A few minutes of googling later, I stumbled across this recipe. Definitely found a winner. 

 

I love mushrooms. I actually kind of love every ingredient in this recipe (except maybe bacon. I’m not really that into bacon I think.) Portobellos are particularly great. You can used them for appetizers, fries and they also make a great base for a dish. I am pretty sure I will be making this again in the future and I actually think I would leave the bacon out since there were already so many flavors going on. I think it would make a great vegetarian meal without the bacon and you could even use the same filling in smaller mushrooms for an appetizer. 

Portobello Mushrooms Stuffed with Goat Cheese, Tomatoes and Bacon (from this recipe)

  • 3 tablespoons of extra virgin olive oil
  • 3 tablespoons balsamic vinegar
  • 3 portobello mushrooms caps, with stems removed
  • Salt and pepper
  • 1/2 red onion, chopped
  • 1/3 cup of crumbled goat cheese
  • 1 whole tomato, diced
  • 3 slices bacon, fully-cooked and crumbled
  • 1/4 teaspoon freshly chopped basil
  1. Preheat oven to 350 degrees. Prepare a baking dish by covering it with aluminum foil.
  2. Whisk together the olive oil and balsamic vinegar in a small bowl. Brush the mixture on the aluminum foil and then brush the mixture on the tops and bottoms of the mushrooms caps. Sprinkle the caps with salt and pepper and then set them, gill side down, on the baking dish.
  3. Pour 1 tablespoon of the oil and vinegar mixture in a saucepan and saute the onion until it becomes translucent.
  4. Place baking dish in the oven and bake the caps for about 5 minutes. After 5 minutes, flip the mushroom caps and continue to bake for 5 minutes. Remove the mushroom caps from the oven.
  5. Fill each of the mushrooms caps with goat cheese, tomato, onion and bacon. Sprinkle with salt, pepper and basil.
  6. Place in the oven for 7 minutes, wait for the cheese to crisp up a bit and serve warm. Or you can turn on the broiler to get the cheese nice and brown, but watch it like a hawk making sure it doesn’t burn!
  7. Serve and enjoy.

4 thoughts on “Portobello Mushrooms Stuffed with Goat Cheese, Tomatoes and Bacon

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