Stuffed Portobello Mushroom Caps

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Stuffed Portobello Mushroom Caps

I hate it when I spell words wrong. My earliest memory of being shocked to learn I was spelling a word wrong was when I was in my early twenties and one day discovered that I had been spelling spaghetti for my entire life without the “h”. I'm pretty sure my mom spelled it that way and it was constantly on our dinner menu.What I hate even worse is when words don't have a proper way to be spelled, where even the dictionary says you can spell it different ways (blasphemous!).  Which leads me to this post, and how does one spell portobello?  Or is it portabella?  WordPress' spell check indicates either way is wrong, so I had to look it up.  I'm still confused!  Merriam-Webster prefers portobello, but lists portobella and portabella as variants.  It frustrates me to discover that words can be spelled in different ways. When I was going to school, words were spelled one way and that was that. No grey areas, just nice black and white.  But I digress…

Several nights ago my husband came home with several packages of mushrooms. And by several, I mean a dozen. He does love bargain shopping and was thrilled to be in the right place at the right time to be able to buy 1 pound packages of mushrooms marked down to just $0.99 per package. Of course they needed to be used soon so I threw together this recipe and these turned out wonderfully.

Stuffed Portobello Mushroom Caps

Remove stems from portabella mushrooms.

Place top down in a casserole large enough to hold all six of them.

Cut slices of bacon in half and drape criss-crossed over the caps.

Mix all the remaining ingredients together.

Divide ingredients into 6 portions and form balls, place on top of mushroom caps. Press down lightly.

Bake at 350°F for 1 hour or until temperature reaches 160°F.

Be sure to use the sauce in the pan. I like to drizzle it over the tops of the mushroom caps.

Stuffed Portobello Mushroom Caps

Stuffed Portobello Mushroom Caps
Author: 
Recipe type: Dinner
Cuisine: American
Serves: 6
 
These stuffed portobello mushroom caps are perfect for a main dish.
Ingredients
  • 6 portobello mushroom caps
  • 2 pounds hamburger
  • 6 slices bacon
  • 4 green onions, chopped
  • 1 tablespoon dried parsley flakes
  • 10 mushrooms, chopped fine
  • 1 teaspoon ground paprika
  • 1 teaspoon dried Italian oregano
  • 2 eggs, whisked
  • ½ teaspoon ground black pepper
  • 1 teaspoon sea salt
Instructions
  1. Remove stems from portobello mushrooms.
  2. Place top down in a casserole large enough to hold all six of them.
  3. Cut slices of bacon in half and drape criss-crossed over the caps.
  4. Mix all the remaining ingredients together.
  5. Divide ingredients into 6 portions and form balls, place on top of mushroom caps. Press down lightly.
  6. Bake at 350°F for 1 hour or until temperature reaches 160°F.
  7. Be sure to use the sauce in the pan. I like to drizzle it over the tops of the mushroom caps.

If you love recipes like this, I have two cookbooks you really need to check out ASAP! Beyond Grain and Dairy for gluten-free recipes and Winter Soups.

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