Bacon & Cheddar Stuffed Portobello Mushrooms

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Meaty portobello caps stuffed with crispy bacon, melted cheddar, and herbs, baked until golden and bubbling for a satisfying keto appetizer or side dish. This american-inspired vegetarian ready in about 33 minutes pairs (stems removed) Portobello mushrooms, (chopped) Bacon, Shredded cheddar cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.0 (9 ratings) Prep: 15 min Cook: 18 min Serves 4 American cuisine 220 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Brush mushroom caps with 1 tsp olive oil and sprinkle with garlic powder, dried thyme, and 1/8 tsp black pepper.
  2. Step 2: In a skillet over medium heat, cook chopped bacon until crisp (5-7 minutes). Drain on paper towels, reserving 1 tsp bacon fat.
  3. Step 3: Add reserved bacon fat to the skillet, then add 1/2 cup shredded cheddar cheese and stir until melted. Remove from heat.
  4. Step 4: Spoon the bacon-cheese mixture evenly into each mushroom cap, pressing gently to fill. Sprinkle with remaining 1/4 tsp black pepper.
  5. Step 5: Place mushrooms on a baking sheet and bake for 15-18 minutes until edges are golden and cheese is bubbly, with cheese bubbles forming around the edges.

Equipment for this recipe

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Frequently asked questions

How long does Bacon & Cheddar Stuffed Portobello Mushrooms take to make?

Total time is about 33 minutes (15 min prep + 18 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Bacon & Cheddar Stuffed Portobello Mushrooms?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (chopped) bacon from drying out.

Can I substitute ingredients in Bacon & Cheddar Stuffed Portobello Mushrooms?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Bacon & Cheddar Stuffed Portobello Mushrooms for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Bacon & Cheddar Stuffed Portobello Mushrooms?

American vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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