Stuffed Portobello Mushrooms
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Stuffed Portobello Mushrooms

Submitted by: Melissa Pruitt

Prep Time: 10 Minutes

Cook Time: 20 Minutes

Servings: 6

This will have everyone's mouth watering by the smell alone! And OH SO GOOD!!!!


    8 oz. turkey bacon

    1/2 c. sweet onion

    1 clove garlic

    6 white mushrooms

    6 oz. cottage cheese

    1/4 c. parmesan cheese

    1 coconut oil

    1/4 c. sliced almonds

    sea salt & black pepper to taste

    1 fresh parsley


Pre heat broiler, then pop out the mushroom stems by pushing them from side to side until the snap out. Then with a teaspoon, scrape the gills out until the underside is mostly clean. Place them on a foil lined rimmed baking sheet. Brush with coconut oil and sprinkle with salt and pepper. Broil for 3-5 mins until edges start to brown and they start to release their juices.Remove from oven. Chop stems into small pieces and set aside.

Pre heat oven to 375F

Using scissors or a sharp knife, cut raw turkey bacon into small pieces. In a large saute pan, over medium heat, cook bacon until crispy. When bacon is done, remove from pan and set aside.

Saute onion in coconut oil until soft about 5 minutes. Add chopped mushrooms stems and garlic and cook a few minutes longer. Reduce heat to low. Add cottage cheese and parmesan cheese and stir until cheeses are melted.

Add reserved chopped turkey bacon,and Almonds and season to taste with salt and pepper.

Remove mixture from heat and stuff each mushroom cap generously with mixture. Bake at 375F for about 20 minutes or until mushrooms are soft and filling is nice and hot. Garnish with fresh parsley and enjoy!