Updated: Apr 2, 2019
Fresh, simple and delicious - have lunch on the table in under 30 minutes.
These stuffed mushrooms will leave you feeling satisfied. Bake them fresh or prepare ahead for an easy, heat-and-serve lunch. I've been cutting grains out of my diet for a couple of months now and LOVE finding simple substitutes. Though often used as a topping, mushrooms are a nice alternative to traditional buns and bread. Simply clean, carve, top and bake! You can add whatever toppings you see fit (or have in the fridge). In this version, cheese and bacon were on the menu, but you could easily make personal pizzas as well.
Mushroom shopping is probably the hardest part of this meal. If possible, select caps with sides intact and deep cups. These will clean up the easiest and hold those delicious fillers in place. If they are broken they will still taste the same, just expect your toppings to spill out over the edges.
Top with your favorite toppings - cheese and bacon are delicious!
4 large Portobello mushroom caps
4 slices of bacon, cooked
1 1/2 cups shredded cheese
1 tablespoon extra virgin olive oil
1 garlic clove
2 green onions
Preheat oven to 400 F.
Clean mushrooms. Remove stems and scrape gills out. Clean and chop green onions.
Mince garlic and spread onto mushroom caps along with olive oil. Top with shredded cheese and green onions.
Bake in preheated oven for 15-25 minutes, or until cheese begins to brown and bubble. Remove from oven and top with crumbled bacon.
Serve and enjoy!
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