Ingredients
- Large portobello mushrooms: 4, caps removed and stems chopped
- Bacon: 4 slices, diced
- Yellow onion: 1/2, chopped
- Garlic: 2 cloves, minced
- BBQ sauce: 1/4 cup
- Shredded cheddar cheese: 1/2 cup
- Chopped fresh parsley: 2 tablespoons
- Olive oil: 2 tablespoons
Instructions
- Step 1: Preheat oven to 375°F (190°C). Lightly grease a baking sheet.
- Step 2: In a skillet over medium heat, cook the diced bacon until crispy. Remove bacon with a slotted spoon and set aside, reserving the bacon grease in the pan.
- Step 3: Add the chopped onion and chopped mushroom stems to the skillet with the bacon grease. Cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Step 4: Remove the skillet from the heat and stir in the cooked bacon, BBQ sauce, and parsley.
- Step 5: Spoon the mixture into the portobello mushroom caps. Top each mushroom with shredded cheddar cheese.
- Step 6: Place the filled mushrooms on the prepared baking sheet and bake for 15-20 minutes, or until the cheese is melted and bubbly and the mushrooms are tender. Serve immediately.
Notes
- Leftover Cowboy Mushrooms can be stored in an airtight container in the fridge for up to 3 days.
- For best results, reheat Cowboy Mushrooms in a preheated oven or toaster oven to maintain their texture.
- These mushrooms are fantastic served as a hearty side dish or even as a satisfying vegetarian main course.
- Don't overcrowd the pan when sautéing the onions and mushroom stems; cook in batches if necessary to ensure even browning.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American