Feast on This, Recipes

The Best Stuffed Portabella Mushrooms I’ve Ever Made



5 strips bacon

8 baseball-sized portabella mushrooms, rinsed, and stems removed but reserved for sauce below

1 cup of freshly made bread crumbs (about 4 or 5 slices of day old white bread)

¼ cup grated parmesan cheese

¼ cup of a white onion, minced

kosher salt

freshly ground pepper melange

1 Tbsp butter

1/2 cup Chicken broth

1/4 heavy cream


I like to fry my bacon in the oven – 350*F for however long until it is crispy.   I line my cookie sheet with foil, lay a rack on top, and then lay the strips of bacon down on the rack, then pop it in the oven for…mmm..depends on your altitude and humidity, but probably about 20 minutes.  Keep an eye on it.  (Clean up is really easy.  Just let the foil cool completely and then lift off the sheet and toss.  The wack will need a little scrub is all.

While it is baking make breadcrumbs by whirling the bread slices in a food processor until small crumbs.  Add the cheese, minced onion, a ¼ tsp salt and ¼ tsp fresh ground pepper.  Pulse together.  Remove bacon from oven.  Lay on paper towels to absorb grease.  Pour a Tbsp or so of the bacon drippings into the breadcrumb mixture and whirl to mix – a couple of pulses.  This should cause the breadcrumbs to stick together slightly.  If not, add a little more bacon drippings and pulse again.  Crumble the bacon and add to the breadcrumbs.  Whirl briefly to mix.

Preheat oven to 400*F.  Rinse the mushrooms and remove stems.  Chop the stems and place them with a Tbsp of butter in a pan and saute until mushrooms are soft.  Add ½ cup of chicken broth and ¼ c. heavy cream, a sprinkle of salt and some fresh ground pepper.  Let simmer while you prepare the mushrooms caps.

Lay mushroom caps, stem end up on a foil lined, greased baking sheet.  Use an ice cream scoop to measure portions of the breadcrumbs, dropping them into your hand first to kind of squeeze them together into a lump, and then press the lump into the hole of the mushroom cap where the stem was.  Do this for each mushroom cap.  Go back and add more breadcrumbs to each mushroom until all the breadcrumbs are used. Pop the pan into the oven and let bake for approximately 10 to 15 minutes, until the breadcrumbs are well toasted on top and the mushrooms are cooked through.

Pour the mushroom stem sauce into the food processor and whirl until blended.

Set mushrooms on a platter and drizzle with sauce.  Serve.


***Forgive the crappy photos…I’m not the best photographer.  And, excuse the paper plates.  While I LOVE to cook, I loath doing dishes!  =)

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