Best Portobello Bacon Recipes

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BACON AND CHEESE STUFFED PORTOBELLO MUSHROOMS



Bacon and Cheese Stuffed Portobello Mushrooms image

This is my own version of stuffed mushrooms. It is full of cheesy goodness and of course bacon! I hope you all enjoy!

Provided by angeldawn89

Categories     < 60 Mins

Time 35m

Yield 2 stuffed mushrooms, 2 serving(s)

Number Of Ingredients 8

2 large portabella mushrooms
2 tablespoons extra virgin olive oil
1/2 sweet onion
4 ounces cream cheese
4 slices bacon (precooked)
1/3 cup mozzarella cheese
1 tablespoon parmesan cheese
salt and pepper

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!

ASIAN STYLE VEGGIE BURGER WITH PORTOBELLO BACON AND NAPA SLAW



Asian Style Veggie Burger with Portobello Bacon and Napa Slaw image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 28

1/2 cup hoisin sauce
2 tablespoons soy sauce
4 veggie burger patties
4 potato buns, toasted
Portobello Bacon, recipe follows
Napa Slaw, recipe follows
Hot Chinese Mustard Aioli, recipe follows
2 tablespoons olive oil
2 tablespoons soy sauce
1 tablespoon rice vinegar
2 large portobello mushrooms, stems and gills removed, cut into 1/4-inch slices
2 teaspoons granulated garlic
2 tablespoons brown sugar
1 teaspoon smoked paprika
1/4 teaspoon kosher salt
1 medium head napa cabbage, shredded
2 carrots, julienned
1 red Fresno chile, seeded and ribs removed, julienned
2 tablespoons thinly sliced green onion
1/4 cup rice vinegar
2 tablespoons soy sauce
1 tablespoon granulated sugar
1 teaspoon toasted sesame oil
1/4 cup dry English-style mustard, such as Coleman's
1/4 cup boiling water
1/2 cup mayo
1 clove garlic, grated on a rasp
Kosher salt and freshly ground black pepper

Steps:

  • Heat a large nonstick skillet over medium-low heat. Mix together the hoisin and soy sauce in a small bowl. Brush on the veggie burger patties and sear on one side until charred, 3 to 5 minutes. Brush again and flip over, then let cook, brushing frequently, until the patties are charred and shiny with the hoisin glaze, 3 to 5 minutes.
  • Place the patties on the buns along with the Portobello Bacon, Napa Slaw and Hot Chinese Mustard Aioli.
  • Preheat the oven to 400 degrees F. Fit a sheet tray with a wire rack.
  • Combine the olive oil, soy sauce and rice vinegar in a medium bowl. Add the mushrooms and toss to coat.
  • Combine the granulated garlic, brown sugar, paprika and salt on a plate and mix to combine. Press both sides of each mushroom slice in the spice mixture, then place on the prepared sheet tray.
  • Bake until dried, crispy and deep golden brown, 20 to 25 minutes.
  • Toss together the cabbage, carrots, Fresno and green onions in a large bowl.
  • Combine the vinegar, soy sauce, granulated sugar and sesame oil in a small bowl and stir until the sugar dissolves, then pour over the cabbage mixture. Toss until the slaw is coated, then let sit at room temperature to let the flavors meld, 30 minutes.
  • Whisk the mustard and boiling water together in a bowl, then let cool completely. Mix with the mayo and garlic and season to taste.

PORTOBELLO BACON



Portobello Bacon image

Provided by Jeff Mauro, host of Sandwich King

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 9

Nonstick cooking spray, for the wire rack
2 tablespoons light brown sugar
2 teaspoons granulated garlic
1 teaspoon smoked paprika
1/4 teaspoon kosher salt
2 tablespoons olive oil
2 tablespoons soy sauce
1 tablespoon rice vinegar
2 large portobello mushrooms, stems and gills removed, cut into 1/4-inch slices

Steps:

  • Preheat the oven to 400 degrees F. Fit a baking sheet with a wire rack and spray generously with nonstick cooking spray.
  • Mix together the brown sugar, granulated garlic, paprika and salt on a plate to combine.
  • Combine the olive oil, soy sauce and rice vinegar in a medium bowl. Add the mushrooms and toss to coat.
  • Press both sides of each mushroom slice in the spice mixture, then place on the wire rack on the baking sheet. Bake until dried, crispy and deep golden brown, 20 to 25 minutes.

SPINACH PESTO PASTA WITH PORTOBELLO MUSHROOMS OR BACON



Spinach Pesto Pasta with Portobello Mushrooms or Bacon image

Wonderful for winter, and unbelievably good over pasta, then topped with portobello mushrooms or bacon. Please everyone in the house with this flexible veggie or carnie recipe.

Provided by Kare for Kitchen Treaty

Number Of Ingredients 20

1/2 pound whole wheat pasta (just plain regular white pasta will work great too)
1/2 cup walnuts
1 - 2 cloves garlic (chopped (Two for a very strong garlic taste - one I find yummy, but then I love garlic!))
1 1/4 cups spinach
1/3 cup olive oil
1/2 cup grated Parmesan cheese
Plus
I'm trying something new here and giving you three options - going all carnivore, going all vegetarian, or doing half and half, aka: Veggies and Carnies Living Together! We'll see how it works.
Two portobello mushrooms
2 tablespoons balsamic vinegar
2 tablespoons olive oil + 2 teaspoons for cooking
Salt and pepper to taste
-or-
Four slices bacon
-or-
Two slices bacon
One portobello mushroom
1 tablespoon balsamic vinegar
1 tablespoon olive oil + 1 teaspoon for cooking
Salt and pepper to taste

Steps:

  • Cook the pasta according to package directions.
  • While the pasta is boiling, make the spinach pesto: In a food processor (or a blender in a pinch), pulse the spinach, garlic, walnuts, olive oil, and Parmesan cheese. Don't pulse it to a paste - leave it a little chunky - some texture is good.
  • Okay, now pick your track! Are you going all veggie, all carnie, or a split between the two?

PORTOBELLO MUSHROOM SANDWICHES WITH ARUGULA AND BACON



Portobello Mushroom Sandwiches With Arugula and Bacon image

Provided by Molly O'Neill

Categories     dinner, main course

Time 20m

Yield Four servings

Number Of Ingredients 10

8 1/2-inch-thick slices Tuscan bread
3 teaspoons roasted garlic oil or olive oil
6 medium portobello mushrooms, stemmed
1 teaspoon Dijon mustard
3 tablespoons fresh lemon juice
4 teaspoons olive oil
1/2 teaspoon salt
4 cups arugula, tough stems removed
Freshly ground pepper to taste
4 slices cooked bacon, halved

Steps:

  • Start a charcoal grill. Lightly brush the bread slices with 1 teaspoon of garlic or olive oil and brush the mushrooms with the rest. Grill the bread until toasted, about 1 minute per side. Grill the mushrooms until tender, about 4 minutes per side. Let cool. Slice into 1-inch-thick strips.
  • In a medium-size bowl, whisk together the mustard, lemon juice, olive oil, salt and pepper. Add the arugula and toss to coat. Divide half the arugula on half the bread. Top each with 1 slice of bacon, the remaining arugula and the remaining bread. Serve immediately.

Nutrition Facts : @context http, Calories 383, UnsaturatedFat 15 grams, Carbohydrate 35 grams, Fat 22 grams, Fiber 5 grams, Protein 13 grams, SaturatedFat 6 grams, Sodium 589 milligrams, Sugar 8 grams, TransFat 0 grams

GREEN BEANS WITH PORTOBELLO MUSHROOMS AND BACON



GREEN BEANS WITH PORTOBELLO MUSHROOMS AND BACON image

Categories     Mushroom     Thanksgiving

Yield 8 Servings

Number Of Ingredients 7

1 1/2 pounds green beans, cut into 2-inch lengths
4 large portobello mushrooms (about 1 pound)
3 tablespoons vegetable oil
1/4 cup finely chopped shallots
4 ounces sliced smoked bacon (usually 1 slice equals 1 ounce)
1/2 teaspoon salt
1/4 teaspoon freshly milled black pepper

Steps:

  • Bring a large pot of lightly salted water to a boil over high heat. Add the green beans and return to the boil. Cook until crisp-tender, about 3 minutes. Drain and rinse under cold running water. (The green beans can be prepared up to 1 day ahead. Pat the green beans dry with paper towels, place in a large self-sealing plastic bag, and refrigerate.) Cut off the stem from each mushroom and slice crosswise into 1/2-inch-thick roundness. Using a teaspoon, scrape out the dark brown gills from the underside of each mushroom cap and cut the caps into 1/4-inch-thick strips. In a 12-inch nonstick skillet, heat 2 tablespoons of the oil over medium heat. Add the mushroom stems and caps and cook, stirring often, until lightly browned and tender, about 5 minutes. Add the shallots and cook, stirring often, until the shallots soften, about 2 minutes. Transfer to a plate and set aside. (The mushrooms can be prepared up to 2 hours ahead, covered, and kept at room temperature.) Add the remaining 1 tablespoon oil to the skillet and tilt to coat the pan. Add the bacon and cook over medium heat, turning occasionally, until the bacon is crisp and brown, about 5 minutes. Using a slotted spatula, transfer to paper towels to drain. Leave the bacon drippings in the skillet. When the bacon is cool, coarsely chop and set aside. (The bacon can be prepared up to 2 hours ahead, covered, and kept at room temperature.) Place the skillet over medium heat and heat until the bacon drippings sizzle. Add the green beans and mushrooms, cover, and cook, stirring occasionally, until heated through, about 5 minutes. Stir in the bacon and season with the salt and pepper. Transfer to a warmed serving dish and serve immediately.

PAN SEARED PORTOBELLO MUSHROOMS WITH BACON AND BLUE CHEESE



Pan Seared Portobello Mushrooms With Bacon and Blue Cheese image

I just saw Michael Symon make this on The Chew today and I can't wait to try it! His helpful tips were: 1. No need to remove the gills from the Portobello mushroom for this recipe. Michael does suggest removing the gills when creating a sauce out of the mushrooms. 2. Use any type of stock in this recipe: vegetable, chicken, or beef. 3. Try this sauce on steaks or pork chops, too! If you omit the bacon and use the vegetable broth, it's a nice vegetarian dish. On the TV show, he also saved some of the blue cheese and crumbled it over the top of the dish once it was plated. Enjoy!

Provided by Scoutie

Categories     Vegetable

Time 40m

Yield 5 serving(s)

Number Of Ingredients 11

5 large portabella mushrooms (cleaned)
2 tablespoons butter
1/2 lb bacon (chopped)
1 onion (finely chopped)
3 tablespoons all-purpose flour
2 cups chicken stock
1/2 cup milk
3/4 cup blue cheese
1/2 cup parsley (chopped)
olive oil
salt and pepper

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.

Nutrition Facts : Calories 415.9, Fat 33.3, SaturatedFat 14.4, Cholesterol 64.5, Sodium 862, Carbohydrate 14.4, Fiber 1.8, Sugar 4.7, Protein 15.5

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