Teresa G


Big mushrooms deserve big flavor. This recipe delivers! Big, beefy portobello caps topped with a mixture of sun-dried tomatoes, bacon, crushed seasoned croutons, garlic, kalamata olives, olive oil and butter... oh, yeah... and cheese, cheese and more cheese! I hope you enjoy my latest creation as much we I did!


☆☆☆☆☆ 0 votes

4 big appetites
30 Min
30 Min


  • 1/3 c
    sun dried tomatoes, chopped oil packed
  • 1/3 c
    kalamata olives, chopped
  • 1 c
    asiago or parmesan cheese, freshly grated/shredded
  • 4 large
    portobello mushrooms
  • 2 clove
  • 2 c
    seasoned croutons (heaping cups)
  • 3 Tbsp
    olive oil, extra virgin
  • 3 Tbsp
  • 1/3 c
    real smoked bacon bits
  • a pinch
    freshly ground black pepper, if desired
  • 4 slice
    mozzarella cheese (preferably fresh, whole milk, but use what is available)
  • 1/2 c
    shredded italian cheese mix
  • ·
    baby lettuce leaves for garnish, optional
  • ·
    fresh chives for garnish, optional



  1. Gather ingredients. Preheat oven to 350`F.
  2. Chop or snip tomatoes and olives; shred/grate cheese.
  3. Line a rimmed baking sheet with parchment paper or lightly spray a large baking dish (or 2 medium baking dishes) with cooking spray.
  4. Wipe mushrooms clean with a damp paper towel (you may rinse very briefly under running water if absolutely necessary; immediately drying thoroughly.)
  5. Remove stems of mushrooms; chop stems and reserve.
  6. Use a spoon to scrape the dark gills from the mushrooms; discard gills.
  7. Place mushroom caps in prepared baking dish/pan.
  8. Finely chop, or press, garlic. Set aside.
  9. Pour 2 cups seasoned croutons into a zipper bag; seal bag. Smash croutons with the smooth side of a meat mallet or with a rolling pin. Set aside.
  10. In a skillet, over medium/medium-high heat, saute chopped mushroom stems and chopped/pressed garlic in olive oil and butter, about 1 to 1 1/2 minutes, stirring constantly to avoid burning garlic. Remove from heat.
  11. To the sauteed stems and garlic in skillet, add smashed croutons, chopped sun-dried tomatoes, kalamata olives, bacon bits, black pepper, if desired and asiago or parmesan cheese; stir to combine well.
  12. Spoon mixture into mushroom caps, pressing mixture lightly, to fill well and evenly.
  13. Bake at 350`F for 25 minutes (total baking time will be about 30 to 32 minutes.)
  14. Remove from oven and place mozzarella slices on each mushroom. Sprinkle each with 1/8 cup shredded Italian cheese blend.
  15. Bake for additional 5 to 7 minutes, until cheeses are melted.
  16. While cheeses are melting, prepare plate(s) with garnish of baby lettuce leaves, if desired. Plate, sprinkle with chives, if desired, and present.

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