Loaded Portobello Mushrooms

Name: Loaded Portobello Mushrooms
Total time: 25 min
Ingredients: 2 tablespoons extra-virgin olive oil; ½ teaspoon garlic powder; ¼ teaspoon salt; ¼ teaspoon ground pepper; 4 portobello mushrooms (about 14 ounces), stems and gills removed (see Tip); ¾ cup shredded extra-sharp Cheddar cheese; ⅓ cup sour cream; 2 scallions, thinly sliced, divided; 4 slices cooked bacon, chopped

2 Ratings
2 Reviews

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:

Nutrition Profile:

Nutrition Info

Ingredients

2 tablespoons extra-virgin olive oil
½ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon ground pepper
4 portobello mushrooms (about 14 ounces), stems and gills removed (see Tip)
¾ cup shredded extra-sharp Cheddar cheese
⅓ cup sour cream
2 scallions, thinly sliced, divided
4 slices cooked bacon, chopped

Directions

Step 1
Preheat oven to 400 degrees F.

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Step 2
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.
Step 3
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

Serving Size:

1 mushroom each

Per Serving:

249 calories; protein 10.4g; carbohydrates 6.2g; dietary fiber 1.5g; sugars 3.2g; fat 20.8g; saturated fat 7.8g; cholesterol 39.1mg; vitamin a iu 412.5IU; vitamin c 1.6mg; folate 38.8mcg; calcium 176.6mg; iron 0.6mg; magnesium 22.6mg; potassium 458.7mg; sodium 436.1mg; thiamin 0.1mg.

Exchanges:

2 fat, 1 1/2 high-fat protein, 1 vegetable

2 Ratings

5 star values: 2
4 star values: 0
3 star values: 0
2 star values: 0
1 star values: 0

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Robert

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.

MeganOS

01/14/2020

I like to make these with shiitake bacon in place of the pork bacon — for a double hit of mushroomy goodness.

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Loaded Portobello Mushrooms

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Recipe Summary

Nutrition Profile:

Ingredients

Directions

Tips

Nutrition Facts

Reviews (2)

All Reviews for Loaded Portobello Mushrooms

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Loaded Portobello Mushrooms

Gallery

Recipe Summary

Nutrition Profile:

Ingredients

Directions

Tips

Nutrition Facts

Reviews (2)

All Reviews for Loaded Portobello Mushrooms