Looking for a different main dish for dinner tonight? Cook up some Cheddar and Bacon Stuffed Portabella Mushrooms. Savory creamy cheese filling studded with bacon stuffed inside a tender meaty portabella. Quick to whip up–and quick to disappear from their plates. Looking for a vegetarian option? Replace the bacon with a meatless bacon or sausage. Or remove it entirely and add sun-dried tomatoes for a flavorful vegetarian alternative. This recipe includes items on sale April 12-18, 2017.
Ingredients:
- 4 strips Plainville pork bacon – Sale $3.49/8 oz. – Save $1.00
- ½ sweet onion, chopped
- ½ c. panko crumbs
- 3 oz. cream cheese or Neufchatel cheese, at room temperature
- 1 c. Grafton Village raw-milk Vermont cheddar, divided – Weekend Deal $6.99/lb. – Save $4.00
- 1 tsp. dijon mustard
- 8 large organic portabella mushrooms, wiped clean, gills and stems removed – Sale $3.99/lb. – Save $3.00
Directions:
1) In a sauté pan cook bacon strips until crispy. Remove bacon from the pan and place on paper toweling to drain and cool. Reserve 1 tablespoon drippings and discard remainder.
2) Add reserved drippings back to pan over medium heat. When hot, add onions to the pan and sauté until browned and caramelized.
3) Add panko crumbs to the pan and continue to sauté 1 to 2 minutes longer until crumbs are toasted. Remove from heat and pour onion mixture into a bowl.
4) Crumble cooled bacon into the bowl. Add cream cheese, ½ cup cheddar, and mustard and stir to combine.
5) Preheat oven to 375 degrees.
6) Stuff each mushroom cap with the mixture and place on a lightly greased baking sheet. Sprinkle each stuffed mushroom with some of the remaining cheddar. Place in oven and bake until browned and bubbly–about 20 to 25 minutes. Serve hot; serves 4.