This Stuffed Portobello Mushrooms with Bacon & Zucchini recipe was developed with the lovely team at La Casa Del Formaggio as part of our Cheesy Mushroom Project that launched earlier this November (2020).

INGREDIENTS: 

12 large SA Mushroom Portobello Mushrooms, stalks removed and retained

1/2 cup Parmesan Cheese, grated

1 cup Mozzarella Cheese, grated

1 medium brown onion, finely chopped

1/4 cup parsley, finely chopped

1/2 cup jap pumpkin, shredded

1 red capsicum, shredded

1 zucchini, shredded

5 rashes of bacon, finely chopped

1/2 cup corn, drained

4 eggs, whisked

1/2 cup cream

1 cup self-raising flour

1/4 cup olive oil

Salt and pepper to taste 

METHOD:

  1. Preheat oven to 180°C. Line a baking tray with baking paper.
  2. In a large fry pan on a medium heat, add olive oil and onion and fry until fragrant.
  3. Add in chopped mushrooms and bacon and fry for 2-3 minutes. Add in pumpkin, capsicum, corn, and zucchini. Season with salt and pepper and stir. Cook for another 5 minutes or until vegetables start to soften. Set aside to cool.
  4. Once mixture is cooled, add parsley, half the mozzarella, parmesan, egg, flour and cream. Mix to combine.
  5. Place large Portobello mushrooms on the lined baking tray and season with salt. Fill Portobello mushrooms with mixture and top with remaining Mozzarella cheese.
  6. Cook in oven for 20 minutes or until golden brown.
  7. Garnish with chopped parsley and serve.