Tasty Stuffed Portobello Mushrooms

Tasty Stuffed Portobello Mushrooms

This is a really tasty quick lunchtime treat if you have half an hour spare. Equally it works well as a dinner party starter served on a slice of toasted ciabatta with some fresh rocket. Don’t feel you need to adhere religiously to the recipe – I tend to use whatever we have in the fridge (although our fridge seems to be pretty well stocked most of the time!) Feel free to use ham instead of bacon, cheddar instead of gruyere etc and if you don’t have the chorizo it will still be tasty. If you can’t get Portobello mushrooms ordinary field mushrooms are a good substitute.

Tasty Stuffed Portobello Mushrooms

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 4 as starter, 2 for light lunch
  • Difficulty: easy


  • 4 Portobello (or field) mushrooms
  • 1 large red chilli deseeded
  • 2 cloves garlic peeled
  • zest & juice of a lemon
  • about 80g chorizo
  • 4 slices streaky bacon
  • tsp vegetable oil for frying
  • 2 – 3 tbsp olive oil
  • about 80 g gruyere or any hard cheese
  • salt and black pepper
  • rocket and bread to serve (if required)


    • Find a small oven proof dish which will hold the 4 mushrooms and preheat the oven to 200C/ 180C fan/ Gas 6.
    • Chop the bacon and chorizo into chunky pieces and fry in a little oil for 3 – 4 mins.
    • Chop the chilli and garlic finely with the lemon zest, a pinch of salt and pepper and pop in the bottom of the oven proof dish. Pour over the 2-3 tbsp olive oil and the lemon juice and mix a little. Dip the bottom of the mushrooms in it then scoop it all up and spread evenly across the top of the 4 mushrooms.
    • Distribute the cooked bacon and chorizo over the top then sprinkle with the grated cheese.
  1. Stuffed Mushrooms raw

    • Place in the oven for around 15 minutes then serve immediately with the juice poured over the top.
    • I serve with brown bread and butter.

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