[ad_1]
[ad_2]
Wow. Laz’s stuffed portobello mushroom recipe is a real hit! To make it vegetarian, just leave out the bacon.
Subscribe to Laz: http://taste.md/1UH1z0L
INGREDIENTS
4 ounces slices thick-cut bacon, cooked and crumbled, reserve grease
4 large portobello mushrooms, stems removed
3 cloves freshly minced garlic
2 jalapeño peppers, seeded and finely diced, divided
Pinch of salt
8 ounces cream cheese, softened
3 ounces tablespoons shredded cheddar cheese
Salt and pepper to taste
Freshly chopped parsley for garnish
RECIPE
Preheat the oven to 350°F. Finely chop one mushroom and stems for filling.
In a medium skillet, heat 2 tablespoons of bacon grease, add onions and jalapeños, and cook for 1 minute. Add mushrooms and season with salt. Continue to cook for about 5 minutes.
Remove from heat and transfer the mushroom mixture to a medium-sized mixing bowl. Add the cream cheese, cheddar cheese and crumbled bacon to the bowl. Mix well to combine. Add a pinch of salt and pepper and give it a taste.
Spoon the cheese mixture into the mushroom caps, distributing it evenly.
On a lined baking sheet, arrange mushrooms and bake for 20 minutes until cheese is lightly golden.
Garnish with freshly chopped parsley.
___
Follow us! We don’t bite…unless you’re made of food 😉
Subscribe to Tastemade | http://taste.md/1QsXIWq
Snapchat Discover | http://taste.md/1P9UuDM
Facebook | http://taste.md/1Zf0Bve
Instagram | http://taste.md/1OaAv4P
More daily programming | http://www.tastemade.com
Watch us behind the scenes at Snapchat | @tastemade