bacon wrapped oven baked portobella mushrooms

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.
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  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.
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  5

  Spray a large shallow pan with non-stick cooking spray. Then place the mushroom caps on pan inverted upside down.
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  6

  Top each with a slice of sharp cheddar cheese. Next, add 2 slices of onions on each piece of cheese.
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  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.
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  8

  Top each mushroom cap with an even amount of sauteed peppers. Then top each with quarter cup shredded cheese.
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  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.
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  10

  Repeat until they have all been wrapped.
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  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.
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  13

  Serve on fresh or toasted buns as desired. Add condiments of choice, lettuce, and tomato. Enjoy.
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  14

  Look inside at all the tasty goodness.
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