Stuffed Portobellos
Serves 230 mins prep40 mins cook
This holiday season, I’m partnering with @cakebreadcellars and @the_citizenry to step up my entertaining game! As soon as I tasted the black fruit and spice flavors of this Cabernet Sauvignon, I knew I wanted to pair it with a hearty dish like my Stu
0 servings
What you need
Instructions
Preheat the oven to 420 F. Remove the middle of the mushroom caps and toss. Heat a skillet over medium high and place the bacon. Cook for about 4 minutes and flip for another 2 minutes. If you would like the bacon to be crispier, leave it on for longer. Place the bacon on a plate with a paper towel. In the same skillet, cook the ground beef for 6 minutes, breaking the meat into smaller pieces and season with onion power and garlic powder. Chop the bacon and throw back into the skillet with the meat. Wait until the moisture evaporates and allow the meat to brown. Make sure there is no signs of pink! In a large bowl, mix the shredded cheddar, tomatoes, onion, and jalapeno, and the meat mixture. This is your filling! Place the portobello mushrooms on a baking pan and drizzle olive oil over each. Place the filling on top of each mushroom evenly. You can add more cheese on top if you wish! Place them in the oven for 10 minutes. Garnish with mustard, shredded lettuce or pickled jalapeños as you wish.View original recipe