Asian Inspired Stuffed Portabella Mushroon

 

Husbands New Favorite:

When I didn’t have all the ingredients for my previously favorite Portabella Burger, I looked around the kitchen and came up with this one.  I was a little leary when I served it to my husband, but he just raved and told me I needed to write this one down so I could serve it again.

Ingredients

  • 2 large Portabella mushrooms, stem and gills removed
  • 2 Tbsp apricot balsamic vinegar (My favorite brand: Texas Hill Country Olive Oil Company)
  • 2 Tbsp ginger flavored soy Sauce (My favorite brand: House of Tsang)
  • 1 tsp Extra Virgin Olive Oil
  • 1 Tbsp Montreal steak seasoning
  • ¼ cup water
  • 2 strips bacon, cut into squares
  • ½ medium red onion
  • ¼ cup cottage cheese
  • ¼ cup grated 4 cheese blend (Rustic Cut when possible)

Step by Step Instructions

Step 1

Combine vinegar, soy sauce, olive oil and steak seasoning in a bowl.  Rub marinade onto both sides of the portabellas. Set mushrooms aside on a baking sheet at room temperature for 20 minutes.

Step 2

 Whisk water into the remaining marinade, set aside.

    Step 3

    Toss bacon and sliced onion into a hot fry pan.  Stir until the bacon is almost cooked, but not yet crisp.  Turn down the heat to medium and add the leftover marinade to the fry pan. Let simmer, stirring occasionally, until the marinade has evaporated completely.

      Step 4

      Remove bacon and onion mixture from the heat. Add the cottage and grated cheese, stir to combine.

        Step 5

        Spoon filling into mushroom caps. Bake at 400°F for 18 minutes. Cover each cap with a slice of cheddar cheese and put back in oven for 2 minutes. Remove and serve hot.

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