Feta and Bacon Portabella Mushrooms
Elevate your appetizer game with these Feta and Bacon Portabella Mushrooms—a mouthwatering combination of indulgence and elegance. Large, earthy portabella mushroom caps are stuffed with a creamy mixture of tangy feta cheese, savory bacon, rich cream cheese, and a hint of bright lemon zest, then topped with golden, crispy panko breadcrumbs for a delightful crunch. Perfectly roasted in the oven, these stuffed mushrooms become irresistibly tender and flavorful, making them the ultimate crowd-pleasing starter or satisfying side dish. Ready in just 40 minutes, this easy yet impressive recipe is ideal for dinner parties, holiday gatherings, or anytime you’re craving a decadent treat. Serve these stuffed mushrooms warm, garnished with fresh parsley, for a dish that’s guaranteed to disappear fast! Keywords: stuffed mushrooms recipe, feta and bacon mushrooms, easy appetizer, baked portabella mushrooms, creamy cheese filling.
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Recipe Information
Ingredients
- 4 large portabella mushrooms
- 2 tablespoons olive oil
- 2 cloves garlic cloves
- 4 slices bacon
- 1 cup feta cheese
- 4 ounces cream cheese
- 2 tablespoons fresh parsley
- 1 teaspoon lemon zest
- 0.5 teaspoon black pepper
- 0.25 teaspoon salt
- 0.25 cup panko breadcrumbs
Instructions
Preheat your oven to 375°F (190°C).
Using a damp paper towel, clean the portabella mushrooms and carefully remove the stems and gills with a spoon.
Rub the mushroom caps with 1 tablespoon of olive oil and place them on a baking sheet lined with parchment paper, gill-side up.
Mince the garlic cloves and set aside.
In a skillet over medium heat, cook the bacon slices until crispy. Remove the bacon and place it on paper towels to drain. Once cooled, crumble the bacon into small pieces.
In a bowl, combine the crumbled bacon, feta cheese, cream cheese, minced garlic, parsley, lemon zest, black pepper, and salt. Mix until well combined and creamy.
Divide the filling evenly among the prepared mushrooms, spooning it into the gill-side of each one.
In a small bowl, toss the panko breadcrumbs with the remaining 1 tablespoon of olive oil until evenly coated. Sprinkle the breadcrumbs over the top of the stuffed mushrooms.
Bake the mushrooms in the preheated oven for 20-25 minutes, or until the topping is golden brown and the mushrooms are tender.
Remove from the oven and let cool for 5 minutes before serving.
Nutrition Facts
Calories |
1350 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.3 g | 144% | |
| Saturated Fat | 51.5 g | 258% | |
| Polyunsaturated Fat | 7.2 g | ||
| Cholesterol | 280 mg | 93% | |
| Sodium | 3309 mg | 144% | |
| Total Carbohydrate | 43.5 g | 16% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 13.3 g | ||
| Protein | 50.1 g | 100% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 900 mg | 69% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 1966 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
