These easy and low carb portobello mushrooms are stuffed with cheddar cheese, onions, and crispy bacon.
- 4 portobello mushrooms (about 12 ounces total) stalks separated
- 4 slices bacon
- 1 cup shredded cheese mix cheddar, mozzarella, and jack cheese all work well
- 1/2 cup diced onions about 1/4 onion
- 3 cloves garlic minced
- 1/4 teaspoon salt
- 1/4 teaspoon coarsely ground black pepper
Cook bacon strips in a wide oven-safe pan (10 inches in diameter or larger) over medium heat until crispy or to your preference, 5 to 10 minutes, turning occasionally. Transfer bacon to a paper towel to drain. When cool, crumble into small pieces.
Dice the mushroom stalks and add them to the pan over the bacon grease. Add diced onions and minced garlic. Cook over medium heat until the onions are browning and crisping, about 5 minutes, stirring frequently. Remove the pan from heat.
Preheat the oven to 350 F.
Transfer the pan’s mushrooms and onions to a large mixing bowl, leaving any oil in the pan. Add shredded cheese mix, salt, and pepper to the mixing bowl, then stir until well-mixed. Stir in the crumbled bacon.
Stuff the portobello mushrooms with the mixture. Place the stuffed portobellos onto the same pan, arranging them side-by-side.
Transfer the pan to the oven and bake at 350 F until the portobellos are cooked, about 20 minutes. Optionally garnish with fresh chopped parsley.