Ingredients
- Large Portobello Mushrooms: 4, stems removed
- Bacon: 4 slices, chopped
- Onion: 1/2 cup, diced
- Garlic: 2 cloves, minced
- BBQ Sauce: 1/4 cup
- Shredded Cheddar Cheese: 1/2 cup
- Butter: 2 tablespoons
- Worcestershire Sauce: 1 teaspoon
Instructions
- Step 1: Preheat oven to 375°F (190°C). Lightly grease a baking sheet.
- Step 2: In a skillet over medium heat, cook bacon until crispy. Remove bacon and set aside, reserving bacon grease in the skillet.
- Step 3: Add butter and diced onion to the skillet with the bacon grease. Cook until onion is softened, about 5 minutes. Add garlic and cook for another minute until fragrant.
- Step 4: In a bowl, combine the cooked bacon, sautéed onion and garlic mixture, BBQ sauce, and Worcestershire sauce.
- Step 5: Place the portobello mushrooms, cap-side up, on the prepared baking sheet. Fill each mushroom cap with the bacon mixture.
- Step 6: Sprinkle the shredded cheddar cheese over the filling. Bake for 15-20 minutes, or until mushrooms are tender and cheese is melted and bubbly. Let cool slightly before serving.
Notes
- Store leftover Cowboy Mushrooms in an airtight container in the refrigerator for up to 3 days.
- Reheat in a 350°F oven or air fryer until warmed through, to help maintain the texture of the mushrooms.
- Serve these hearty mushrooms as a satisfying appetizer or a flavorful side dish alongside grilled steak or burgers.
- For a richer flavor, try using a smoky BBQ sauce and a sharp cheddar cheese.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American