The Best Stuffed Portobello Mushrooms

I love Stuffed Portobello Mushrooms. I order them every time I see them on the menu, which is rare, but I love how these things just sit in melted butter, begging to be plucked from their assortment.  I stuff them with the chopped stems, green onion, bell pepper, parsley, bacon and seasoned breadcrumbs.  I find that dressing breadcrumbs work the best and I saute everything in butter, so it’s really moist before I fill the caps.

My Stuffed Portobello Mushrooms

I was baffled by these years ago.  The flavors were confusing to me and I wasn’t quite sure, a) What was in them, and obviously b) How to make them because of it.  However, snooping around on Pinterest, recently, I ran into a photo that someone had posted and it hit me!  So I figure that maybe there’s a few of you out there that have felt the same way I’ve felt about this recipe and I thought I better crank out my theory about how they’re made.  Very often I challenge myself this way without sourcing any written recipe, just to see if I can do it.  Well, I can and I did.  So I reworked the recipe for everyone here to enjoy for themselves, and I’ve got to tell ya, I’m really proud of this one.  Not only because it’s a fabulous wow factor dish, but because it’s ridiculously easy.  That being said, make sure that you crank out this recipe next time you’re craving Stuffed Portobello Mushrooms, it’s a Winner!

Stuffed Portobello Mushrooms Ingredients:

6 Small or 2 Large Portobello Mushrooms
1 Piece Bacon, cooked and chopped
1/4 Bell Pepper, chopped
1 Green Onion, chopped
2 tbsp Fresh Parsley, chopped
1 cup Seasoned Bread Crumbs (Dressing works GREAT)
1 cube Butter, melted
½ cup Water
1/2 cup Mozzarella Cheese
Salt and Pepper to taste

Bake at 425 degrees f for 15 minutes then top with Mozzarella and Broil for 1 to 2 minutes and let them cool before serving.

Watch the short video for this Stuffed Portobello Mushrooms recipe and I’ll show you just how easy these are to make.