Savannah Sunset Stuffed Portobello Mushrooms

A Southern American twist on traditional stuffed mushrooms, these Savannah Sunset Stuffed Portobello Mushrooms are filled with a rich mixture of caramelized onions, crispy bacon, and melted cheddar cheese, evoking the warm, golden hues of a sunset over South Georgia's marshlands. Perfect for a vegetarian dinner party or family gathering.

🛒 Ingredients

• 4 whole portobello mushrooms
• 2 tbsp butter
• 1 large onion
• 2 cloves crushed garlic
• 6 slices crispy bacon
• 1 cup caramelized onions
• 1/2 cup cheddar cheese
• 1 sprig fresh thyme
• 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 1 tablespoon fresh parsley
• 1/4 cup mozzarella cheese

👨‍🍳 Instructions

1. 1

   Preheat oven to 375°F (190°C). Clean and prepare portobello mushrooms by removing stems and gills.

2. 2

   In a large skillet, melt butter over medium heat. Add onion and cook, stirring occasionally, for 15 minutes or until caramelized.

3. 3

   Add crushed garlic and cook for 1 minute.

4. 4

   Add crispy bacon and cook until crispy. Remove from heat and set aside.

5. 5

   In a large bowl, mix together caramelized onions, cheddar cheese, thyme, salt, and pepper.

6. 6

   Stuff each mushroom cap with onion mixture, dividing it evenly among mushrooms.

7. 7

   Place stuffed mushrooms on a baking sheet lined with parchment paper and drizzle with olive oil.

8. 8

   Bake in preheated oven for 15-20 minutes or until mushrooms are tender and filling is heated through.

9. 9

   Remove from oven and top with mozzarella cheese. Return to oven and bake for an additional 2-3 minutes or until cheese is melted and bubbly.

10. 10

    Serve immediately and garnish with fresh parsley.

💡 Pro Tips

To caramelize onions, cook them over low heat for 15 minutes or until they are dark golden brown. To cook crispy bacon, cook it in the oven at 400°F (200°C) for 10-12 minutes or until crispy. To melt cheese, place oven under broiler for 1-2 minutes or until melted and bubbly. Store leftovers in an airtight container in the refrigerator for up to 3 days.

📊 Nutrition per Serving