bacon-stuffed portobello mushrooms

Bacon for the win. Again.

This time in an almost-vegetarian dish. (Vegetarians eat bacon, right? They should.) Our produce box this week provided two beautiful portobello mushroom caps, onions, green peppers and garlic. They provided the inspiration (bacon added the ka-pow!) and an easy, and relatively healthy, weeknight meal was born. Especially when served with a green side dish and a small roll for dipping into herby olive oil. Yummmm.

Though the meal does have natural bacon in it, the two-person recipe only calls for two to three slices, which is less than most people would consider a serving size. Three slices average less than 10 g of fat, less than a quarter of which is saturated, and lots of protein. (Just watch the salt and buy low sodium when possible.) And portobello mushrooms are incredibly low in calories, yet high in nutrition, and are very filling - thanks to their high fiber and density. They are packed with B-12 (think energy), potassium (relieves muscle cramping and high blood pressure), copper (helps red blood cells deliver oxygen) and Vitamin D (helps to absorb calcium). Bingo.

Here's how to do it.

Bacon-Stuffed Portobello Mushrooms
  • 2 large portobello mushrooms, destemmed and gently wiped with a paper towel
  • Olive oil
  • 2 large or 3 small center-cut, natural bacon slices, cut into pieces
  • 1/4 c each onion and bell pepper, diced 
  • 2 cloves garlic, minced
  • 1/4 c whole-wheat breadcrumbs
  • 1/4 c Parmesan, plus more for garnish
  • 1/8 c fresh herbs, like rosemary or parsley
  • 1/2 tsp seasoning salt
  • 1 egg, lightly beaten 
  • Salt, pepper
Start by sauteing bacon in pan. When halfway cooked, add the onion and bell pepper. Salt and pepper lightly. When onion appears translucent, add the garlic. Stir for 30 seconds and remove from heat.
Next, add the bacon mixture to a food processor with the breadcrumbs, herbs, Parmesan, season salt and a swirl of olive oil. Pulse until finely chopped and the ingredients are combined. Remove from processor and place in a bowl with the beaten egg. Stir to combine. 
Gently rub the portobellos with a little olive oil and place in an oven-proof dish. (I prefer pretty ones, like my new orange one shown above.) 

Divide the bacon mixture evenly on top of the portobellos and grate a little Parmesan on top. Bake at 400 degrees for 15 minutes. Serve hot!

Ready for a bacon tip? Buy a good quality, natural bacon with no nitrates, hormones or antibiotics and freeze the slices together in sets of 2-4 pieces. This eliminates waste (therefore saving money) and provides you with pre-portioned amounts for recipes and splurge Sunday-morning breakfasts!

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