Stuffed Portobello Mushrooms
Large mushrooms are filled with a mixture of fine breadcrumbs, green pepper, onion, bacon, clams and butter, and then baked. These make for great appetizers or fabulous finger food at any special event.
At a glance
Portobello Mushrooms for stuffing, cleaned
1 lb. bacon
1 green bell pepper
1 small onion
2 sticks butter
3 small cans diced clams, drained
Italian-seasoned fine dry breadcrumbs
Clean and remove stems from mushrooms. Cook bacon until crisp, drain, crumble and reserve. Finely chop green pepper and onion. Sauté onion and pepper in 1 stick butter. Stir in about 1 cup of breadcrumbs. To this stuffing add the drained canned clams and bacon. If the stuffing is too dry, add some of the remaining butter; or if too moist, add a little more breadcrumbs. Stuff cleaned mushroom caps with the stuffing. Place in a shallow baking dish about 2 inches apart. Cover with aluminum foil and bake at 350 degrees for 35 to 40 minutes. Best served warm.
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