Cheesy Stuffed Portobellos
Easy, Authentic & Delicious
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:
- Preheat oven to 180°C. Line a baking tray with baking paper.
- In a large fry pan on a medium heat, add olive oil and onion and fry until fragrant.
- 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.
- Once mixture is cooled, add parsley, half the mozzarella, parmesan, egg, flour and cream. Mix to combine.
- Place large Portobello mushrooms on the lined baking tray and season with salt. Fill Portobello mushrooms with mixture and top with remaining Mozzarella cheese.
- Cook in oven for 20 minutes or until golden brown.
- Garnish with chopped parsley and serve.