Bacon Wrapped Oven Baked Portobella Mushrooms

Rose Mary Mogan


I am posting this recipe especially for my daughter Briana, who recently discovered that she really does love mushrooms. This no-fail step by step instructions is sure to please those that think they do not like mushrooms.

These taste like a big juicy hamburger wrapped in the smoked crispy bacon slices. They are quite filling as well. I hope you give them a try. They pack a lot of flavor from the sauteed peppers, garlic, and the sharp cheddar cheese. Serve it on a Kaiser onion or pretzel bun and you will not be disappointed. My husband ate two of these and he is the carnivore of the family.


☆☆☆☆☆ 0 votes

3 people
35 Min
45 Min


  • 3 large
    portobello mushrooms
  • 1 small
    green bell pepper, sliced into strips
  • 6
    mini sweet peppers, cut into ringlets, assorted colors
  • 4 clove
    garlic, sliced thinly or minced
  • 6 medium
    slices onions, left intact
  • 3 slice
    super sharp cheddar cheese
  • 3/4 c
    sharp cheddar cheese shreds 1/4 cup each burger, or cheese of choice
  • 9 slice
    regular cut bacon
  • 3 large
    onion hamburger buns or buns of choice
  • 4 Tbsp
    olive oil, divided
  • ·
    lettuce & tomatoes, as desired
  • ·
    mustard & mayonnaise, if desired

How to Make Bacon Wrapped Oven Baked Portobella Mushrooms


  1. Preheat oven to 375 degrees F.
  2. Brush mushrooms clean with a paper towel. Remove stems from the underside with a sharp knife, and save. The brown underside is referred to as the gills. Using a tablespoon remove the gills from the underside of each mushroom & discard.
  3. Chop the stems into small pieces. Remove the outer skin from the garlic and slice thin or mince as you prefer. Then, slice the green pepper into thin strips and the mini peppers into ringlets. Combine together and prepare to saute. Slice the onions into medium thick slices and set aside until needed
  4. Brush the top and underside of each mushroom with the olive oil. The mushrooms absorb the oil as you brush them. Reserve the remaining oil to saute the peppers and garlic.
  5. Spray a large shallow pan with non-stick cooking spray. Then place the mushroom caps on pan inverted upside down.
  6. Top each with a slice of sharp cheddar cheese. Next, add 2 slices of onions on each piece of cheese.
  7. Saute assorted pepper mixture over medium low heat in 2 tablespoons of olive oil, about 4 to 5 minutes or until transparent. Remove from heat.
  8. Top each mushroom cap with an even amount of sauteed peppers. Then top each with quarter cup shredded cheese.
  9. Now, using room temperature smoked bacon, wrap each mushroom in the bacon slices, tucking the ends underneath the bottom, creating an X pattern. Then with the third strip of bacon place it over the center of the X tucking it underneath.
  10. Repeat until they have all been wrapped.
  11. Place pan in preheated 375 degree oven and bake for 25 minutes.
  12. Then increase the temperature to 400 degrees F and cook for an additional 20 minutes or until bacon is crisp on top and slightly golden brown.
  13. Serve on fresh or toasted buns as desired. Add condiments of choice, lettuce, and tomato. Enjoy.
  14. Look inside at all the tasty goodness.

Printable Recipe Card

About Bacon Wrapped Oven Baked Portobella Mushrooms

Course/Dish: Sandwiches
Main Ingredient: Vegetable
Regional Style: American

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