Bacon and Jalapeno Stuffed Portobello Mushrooms

Bacon and Jalapeno Stuffed Portobello Mushrooms

We had decided to stay in for dinner on Saturday, I was

thinking of Cinco de Mayo and at the same time craving a

juicy Portobello Mushroom...

These two cute stoneware plates (which my youngest 

daughter Rebecca gave me-baby Molly's Mom) screamed

for attention and two delectable portobello mushrooms were

waiting to be cooked.  So, a recipe was born!

Bacon and Jalapeno Stuffed Portobello Mushrooms

Ingredients:

2 medium portobello mushrooms (tip for cleaning at bottom of recipe)
1 stalk of celery, chopped fine
1/2 fresh jalapeno, chopped fine
3 tbsp. sweet onion, chopped fine
2 bacon strips cooked until crisp and crumbled
1 slice of whole wheat bread well toasted and crumbled
1/4 cup of medium salsa 
1 tbsp. parmesan cheese
2 tbsp. grated cheddar cheese
1/4 cup of grated mozzarella cheese
1 tbsp. butter
2 tbsp. olive oil

Directions:

1. Fry bacon in pan until crisp.  Pat excess oil off bacon with paper towel.  Set aside.

2. Saute vegetables in butter until tender-crisp.

3. Combine all of the ingredients together except mozzarella cheese.

4. Drizzle 1 tbsp of olive oil on top of mushrooms before stuffing.

4  Stuff mushrooms and place on foil lined baking sheet coated with olive oil to prevent sticking.

5. Bake in a 350 degree oven for 20 minutes-checking the last few minutes. Just before removing from oven top with mozzarella cheese.

How To Clean A Portobello Mushroom:

1. Moisten paper towel to wipe off any dirt.

2. Place Portobello in colander and run cold water over 
mushroom for several seconds.

3. Pat dry.

4. Cut off stems.

5. Scoop out gills.

Fun Facts on the Portobello Mushroom-
They contain high levels of trace minerals-copper, riboflavin and phosphorus they also contain powerful antioxidants.

This recipe may also be used to fill Crimini or White Button 
Mushrooms.  Just adjust the cooking time.


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