Stuffed Portobello Mushroom Caps
These stuffed portobello mushroom caps are perfect for a main dish.
Recipe type: Dinner
Cuisine: American
Serves: 6
  • 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
  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.
Recipe by GAPS Diet Journey at