Think of these loaded portobello mushrooms as a low-carb version of a stuffed potato--Cheddar cheese, sour cream, scallions and bacon melted into portobello mushroom caps for a delicious and satisfying dinner. Serve them with a green salad to round out the meal.

Carolyn Casner
Source: EatingWell.com, January 2020

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Recipe Summary

active:
15 mins
total:
25 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F.

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  • Combine oil, garlic powder, salt and pepper in a small bowl. Using a silicone brush, coat mushrooms all over with the oil mixture. Place the mushrooms on a large rimmed baking sheet and bake until mostly soft, about 10 minutes.

  • Meanwhile, stir cheese, sour cream and all but 1 tablespoon scallions in a medium bowl. Once the mushrooms have softened, remove from the oven; fill with the cheese mixture and sprinkle with bacon. Bake until the cheese is melted, about 5 minutes more. Sprinkle with the reserved scallions.

Tips

Tip: To prepare portobello mushroom caps, gently twist off the stems of whole portobellos. Using a spoon, scrape off the brown gills from the underside of the mushroom caps. If you prefer, purchase portobello mushroom caps, rather than whole mushrooms.

Nutrition Facts

249 calories; protein 10.4g 21% DV; carbohydrates 6.2g 2% DV; exchange other carbs 0.5; dietary fiber 1.5g 6% DV; sugars 3.2g; fat 20.8g 32% DV; saturated fat 7.8g 39% DV; cholesterol 39.1mg 13% DV; vitamin a iu 412.5IU 8% DV; vitamin c 1.6mg 3% DV; folate 38.8mcg 10% DV; calcium 176.6mg 18% DV; iron 0.6mg 3% DV; magnesium 22.6mg 8% DV; potassium 458.7mg 13% DV; sodium 436.1mg 17% DV; thiamin 0.1mg 10% DV.

Reviews

Rating: 5 stars
01/14/2020
I like to make these with shiitake bacon in place of the pork bacon for a double hit of mushroomy goodness. Read More
Rating: 5 stars
01/22/2020
It was okay the way it was printed but we took some nice slices of filet mignon and placed them on top of the cheese mix eliminated the bacon sprinkled it with chives and capers. The juice from the steaks filled the mushroom with great flavor. Next time we used the same meat and added Roquefort cheese on top of the steak for a better flavor and eliminated the cheddar. Those were a big hit. We cooked the steak stuffed mushrooms at 400deg. for 5 minutes. Read More