Best Bacon Wrapped Oven Baked Portobella Mushrooms Recipes

BACON AND CHEESE STUFFED PORTOBELLO MUSHROOMS

Steps:

• Preheat oven to 400 degrees.
• Wash the portobellos then scrape out the gills and remove the stems.
• Place them cap down in a pan then drizzle 2 tbsp of olive oil over them.
• Roast in the oven for 12 minutes.
• While they are roasting, in a skillet over medium heat add a tbsp of olive oil.
• Chop the onions up and put them to the skillet. Cook until they start to brown, about 5 minutes.
• Add the bacon and cook for an additional 2 minutes.
• Remove from heat and stir in the cream cheese.
• Take the mushrooms out of the oven salt and pepper them, then turn them over and salt and pepper them again.
• Spread the mixture onto the mushrooms.
• Distribute the Parmesan cheese over each mushroom.
• Distribute the Mozzarella Cheese on each mushroom.
• Place back into the oven for 5 minutes.
• Take out and enjoy!

BACON WRAPPED MUSHROOM SKEWERS

Steps:

• Preheat oven to 400 degrees.
• If you are going to make these into three different varieties, make little foil packets to keep the flavors separated. That is not necessary if you are only making it with one topping.
• Clean the mushrooms off by gently wiping them down with a paper towel making sure to get all the dirt off of them.
• Cut bacon slices in half.
• Take one half a bacon slice and wrap it around the mushroom. Hold it together with a toothpick or small wooden skewer. Place it on the foil.
• Add the brown sugar, BBQ sauce or Asian sauce, as desired. This is all personal preference.

PAN SEARED PORTOBELLO MUSHROOMS WITH BACON AND BLUE CHEESE

Steps:

• Place a large saute pan over medium high and add 1 to 2 tablespoons of olive oil.
• Add the bacon and cook until crisp, about 5 to 6 minutes. Remove the bacon with a slotted spoon and set aside.
• Add the portobello mushrooms to the rendered bacon fat and season them with salt and pepper. Cook 3 to 4 minutes, and once golden brown, flip. Season again with salt and pepper and cook until golden brown, another 3 to 4 minutes.
• Remove the mushrooms from the pan to a platter.
• Add the onion, season with salt and pepper, and cook for 4 to 5 minutes, or until the onion is translucent.
• Add the butter and then toss back in the bacon and then sprinkle the flour over the onion bacon mixture. Cook, stirring constantly, for 1 to 2 minutes, or until the flour begins to look sandy.
• Slowly pour in the chicken stock and scrape up any brown bits on the bottom of the pan. Once the gravy starts to thicken and simmer, pour in the milk.
• Add the blue cheese and cook until the gravy coats the back of a spoon, about 5 minutes. Taste and adjust seasoning.
• Add the parsley, spoon the gravy on top of the mushrooms and serve.

BACON WRAPPED STUFFED MUSHROOMS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a medium bowl, mix together the green onions and cream cheese . Stuff mushroom caps with the cheese mixture. Wrap each mushroom with a half-slice of bacon, and secure with toothpicks. Place on a baking sheet.
• Bake for 20 minutes in the preheated oven, until the bacon is cooked through.

BACON WRAPPED OVEN BAKED PORTOBELLA MUSHROOMS

Steps:

• 1. Preheat oven to 375 degrees F.
• 2. Brush mushrooms clean with a paper towel. Remove stems from the underside with a sharp knife, and save. The brown underside is referred to as the gills. Using a tablespoon remove the gills from the underside of each mushroom & discard.
• 3. Chop the stems into small pieces. Remove the outer skin from the garlic and slice thin or mince as you prefer. Then, slice the green pepper into thin strips and the mini peppers into ringlets. Combine together and prepare to saute. Slice the onions into medium thick slices and set aside until needed
• 4. Brush the top and underside of each mushroom with the olive oil. The mushrooms absorb the oil as you brush them. Reserve the remaining oil to saute the peppers and garlic.
• 5. Spray a large shallow pan with non-stick cooking spray. Then place the mushroom caps on pan inverted upside down.
• 6. Top each with a slice of sharp cheddar cheese. Next, add 2 slices of onions on each piece of cheese.
• 7. Saute assorted pepper mixture over medium low heat in 2 tablespoons of olive oil, about 4 to 5 minutes or until transparent. Remove from heat.
• 8. Top each mushroom cap with an even amount of sauteed peppers. Then top each with quarter cup shredded cheese.
• 9. Now, using room temperature smoked bacon, wrap each mushroom in the bacon slices, tucking the ends underneath the bottom, creating an X pattern. Then with the third strip of bacon place it over the center of the X tucking it underneath.
• 10. Repeat until they have all been wrapped.
• 11. Place pan in preheated 375 degree oven and bake for 25 minutes.
• 12. Then increase the temperature to 400 degrees F and cook for an additional 20 minutes or until bacon is crisp on top and slightly golden brown.
• 13. Serve on fresh or toasted buns as desired. Add condiments of choice, lettuce, and tomato. Enjoy.
• 14. Look inside at all the tasty goodness.