Name: Bacon & Blue Cheeseburger Stuffed Portobello Mushrooms
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6
Cuisine: American
Ingredients: 1 T. extra virgin olive oil; 6 large Portobello mushroom caps, stems and gills removed; 6 strips, thick-cut bacon; 1 lb. lean ground beef; 1 T. Worcestershire sauce; 1 t. dried rosemary; Sea salt and black pepper, to taste; 2 oz. blue cheese (+ extra for garnish)

Welcome to the culinary adventure that is the Bacon & Blue Cheeseburger Stuffed Portobello Mushrooms. This recipe is not just a meal, it’s an experience. Immerse yourself in the delightful fusion of juicy bacon, robust blue cheese, and succulent beef, all perfectly nestled within the earthy caps of portobello mushrooms.

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Why you’ll love this recipe

Flavor explosion: The combination of juicy bacon, tangy blue cheese, and savory beef will send your taste buds on an epic flavor adventure.
Easy to prepare: Despite its gourmet appeal, this recipe is surprisingly simple and straightforward to make, even for kitchen novices.
Healthy choice: By substituting traditional bread buns with portobello mushrooms, you’ll be indulging in a meal that is lower in carbs and calories.
Versatile dish: This recipe is perfect for a weeknight family dinner, a weekend barbecue, or even a special occasion. It’s a versatile dish that will impress on any occasion.

What Portobello Mushrooms?

Portobello mushrooms, also known as Agaricus bisporus, are large, mature white button mushrooms known for their meaty texture and robust flavor. These mushrooms, which can reach up to six inches in diameter, are characterized by their brown caps and wide, open gills on the underside.

Portobellos are versatile in culinary use, often served grilled, roasted, or stuffed, and are valued for their ability to absorb flavors from other ingredients, making them a popular choice for vegetarian and low-carb dishes. Their hearty and satisfying nature makes them an excellent alternative to meat in many recipes.

Ingredients

Extra Virgin Olive Oil: This oil is perfect for sautéing the mushrooms and provides a rich, fruity flavor. Opt for cold-pressed oil, which retains more nutrients due to the extraction process.
Large Portobello Mushroom Caps: Look for firm, smooth mushrooms that feel heavy for their size. The caps should be closed around the edges and the gills should be visible, but not black.
Thick-Cut Bacon: This will provide a robust flavor and crispy texture. Opt for naturally cured bacon for a healthier choice.
Lean Ground Beef: Using lean beef helps keep the meal light and healthy without compromising on the rich, meaty flavor. Choose organic, grass-fed beef for the best quality.
Worcestershire Sauce: This will add a tangy, sweet, and savory depth to the burger. Look for a brand that uses natural ingredients for the best flavor.
Dried Rosemary: Rosemary imparts a slightly bitter, pine-like flavor that complements the richness of the beef and bacon.
Blue Cheese: Its pungent, tangy flavor and creamy texture pairs well with the hearty ingredients in this recipe. Look for authentic varieties—Roquefort, Gorgonzola, or Stilton—for a true gourmet experience.

Substitutions and Additions

If you’re looking to shake things up a bit, or if you have dietary restrictions, there are several substitutions and additions that can make this recipe equally tasty:

Portobello Mushroom Caps: If you’re not a fan of Portobello mushrooms, large bell peppers can serve as a flavorful alternative.
Thick-Cut Bacon: For a vegetarian version, you can replace the bacon with smoky tempeh bacon.
Lean Ground Beef: Ground turkey or chicken can be a lighter option, while a plant-based ground meat substitute can make this dish vegetarian.
Blue Cheese: If you find blue cheese too strong, try substituting with feta cheese or goat cheese for a milder flavor.

Additions:

Spices: Add a kick with some chili flakes or a smoky flavor with paprika.
Veggies: Sautéed onions, bell peppers, or a layer of fresh spinach can add extra nutrition and flavor.
Sauces: Drizzle some BBQ sauce, ketchup, or your favorite hot sauce on top for an extra tangy touch.

Instructions

To begin, preheat the oven to 350°F and prepare a large, rimmed baking sheet by lining it with parchment paper or a Silpat® baking mat. Set it aside for later use.

Pro Tip: When preparing mushroom caps, delicately remove the stems by hand. Next, conscientiously scoop out the gills with a spoon and discard them. This not only creates additional space for your delectable toppings but also eliminates any remaining grit.

Using a pastry brush, gently coat the exterior of each mushroom cap with olive oil, ensuring to cover the interior and edges as well. Carefully place the oiled caps onto the prepared baking sheet and set aside for further use.

In a large skillet set over medium heat, cook the bacon, turning occasionally, until it is cooked through and crispy. This should take approximately 8-10 minutes. Once cooked, transfer the bacon to a plate lined with paper towels to remove any excess grease. Gently blot off the remaining grease and crumble the bacon. Set it aside for later use.

Remove most of the bacon grease from the skillet with care. Introduce the ground beef, and if preferred, Worcestershire sauce, along with dried rosemary. Season with salt and black pepper to taste, and stir well to combine.

Heat the skillet over medium heat and cook the beef, using a wooden spoon to break it up and stirring occasionally. Keep cooking until the meat is mostly browned, with a hint of pink in some areas, which should take around 3 to 4 minutes. Once done, remove the skillet from the heat and drain any excess grease if needed.

Combine the crumbled bacon and blue cheese with the ground beef, stirring well. Carefully fill the mushroom caps with the mixture. Pop the baking sheet into the preheated oven and bake for about 10 minutes, or until the cheese is melted and the mushrooms turn a delightful golden brown.

Take out from the oven and serve promptly, optionally garnished with a sprinkle of additional blue cheese on the top.

Recipe tips

Choosing Mushrooms: When selecting Portobello mushrooms, opt for ones with a smooth cap without any wet slimy patches. The gills should be dry and free of any debris.
Drain Fat: After cooking the bacon and beef, be sure to drain off excess fat for a less greasy filling. You can use a slotted spoon to transfer the meat to a different dish, leaving the fat behind.
Cheese Melting: If you prefer a more melty, bubbly cheese topping, you can place the stuffed mushrooms under the broiler for 1-2 minutes after baking. Watch them carefully to prevent burning.
Making Ahead: The stuffing can be prepared a day in advance and stored in the refrigerator. Stuff and bake the mushrooms just before serving.
Leftovers: Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat in the microwave or in a preheated oven until heated through.

Storage & reheating

This recipe can be stored in an airtight container in the refrigerator for up to 3-4 days. If you want to freeze the stuffed mushrooms, it’s best to do so before they’re baked. Simply prepare the filling, stuff the mushrooms, then place them in a freezer-safe container or bag. They can be frozen for up to 3 months.

To reheat the mushrooms from the refrigerator, place them on a baking sheet and warm in a preheated oven at 350°F for about 10 minutes, or until they’re heated through.

If reheating from frozen, first allow the mushrooms to thaw in the refrigerator overnight. Then, bake in a preheated oven at 350°F for 15-20 minutes, or until they’re warmed through and the cheese is bubbly. Be sure to keep an eye on them to avoid overcooking.

Recipe FAQ

Can I use a different kind of mushroom?

Yes, you can use other large mushrooms like white or cremini. Just bear in mind that they may not be as large or hearty as Portobellos.

Can I make these stuffed mushrooms vegan?

Definitely! You can use a plant-based ground meat substitute for the beef, vegan bacon, and a dairy-free cheese substitute in place of the blue cheese.

Can I grill these mushrooms instead of baking them?

Yes, these can be grilled. Preheat your grill to medium heat, then grill the stuffed mushrooms cap-side down for about 5-7 minutes. Flip them over and grill for another 5-7 minutes, or until the mushrooms are tender and the stuffing is heated through.

Can the stuffing be made ahead of time?

Yes, the bacon and beef mixture can be made ahead of time and stored in the refrigerator for up to 2 days. When you’re ready to cook, just stuff the mushrooms and bake them as directed.

Can these be served as a main dish?

Absolutely! These stuffed mushrooms are rich and hearty enough to serve as a main course, especially when paired with a side salad or some grilled vegetables.

Yield: 6 portions