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Home Stuffed portobello with herb cheese and bacon

Recipes

It's autumn (okay, late summer 😉) and with autumn come wonderful ingredients to cook with. One of my favourites is mushrooms. They're easy to work with, taste delicious and are widely available. A nice bonus for the vegetarians among us: they're a perfect meat substitute.

Recipe

Stuffed portobello with herb cheese and bacon bits

Stuffed portobellos with a delicious mix of herb cheese, bacon lardons and finely chopped stems. A simple and tasty dish that's on the table within half an hour.

Course	Main course
Kitchen	Dutch
Servings	2

Preparation time

Preparation time	35 min
Time in oven	15 min
Total	35 min

Equipment

Oven at 200°C
kitchen paper
baking dish
frying pan

Ingredients

2 portobello mushrooms
small tub of herb cream cheese (I really like Boursin)
small pack of bacon lardons
fresh parsley
salt & pepper
olive oil

Stuffed portobello with herb cheese and bacon bits

1. Preheat the oven and gently wipe the portobellos clean with kitchen paper. Remove the stems and make sure there's a nice cavity to fill later. Finely chop the stems and set them aside.

2. Heat some olive oil in a frying pan and fry the bacon lardons. When they're nearly done, add the finely chopped stems and fry briefly. Turn the heat down and stir the herb cheese through. Taste and season with salt and pepper if needed.

3. Place the portobellos in a baking dish and fill them with the mixture. Pop them in the oven for about 15 minutes. Meanwhile, finely chop the parsley. Garnish the portobellos with parsley as soon as they're ready and enjoy!

Cooking mode Prevents your screen from going to sleep

These stuffed portobellos are lovely as a starter or as a light meal. The combination of creamy herb cheese and savory bacon makes this dish irresistible. Serve them straight from the oven for the best result.

Want to make this dish vegetarian? Leave out the bacon lardons and add some finely chopped walnuts or sun-dried tomatoes instead for extra bite. Garnish generously with fresh parsley for a beautiful finish.

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