• Recipes: Stuffed Portobello Mushroom Tops

    Jake made stuffed Portobello Mushroom tops as a side dish and they were delicious!  These are bite size and tasty.  Some of them are topped with cheese.  Both of the ones with and without cheese were very good!

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    Stuffed Portobello Mushroom Tops

    These are bite size and tasty.  Some of them are topped with cheese.  Both of the ones with and without cheese were very good!
    Prep Time15 minutes
    Cook Time25 minutes
    Total Time40 minutes
    Course: Appetizer
    Cuisine: American
    Servings: 4
    Author: Bridgette Hayes

    Ingredients

    • 12 oz Fresh Portobello Mushrooms
    • 1/4 cup Hummus
    • 1 tbsp Bacon Pieces
    • 1/2 tbsp Olive Oil
    • 1/4 cup Shredded Cheddar Cheese

    Instructions

    • Preheat oven to 400 degrees and grease a baking dish.  Rinse the mushrooms and remove the stems.  Cut up the stems into small pieces.
    • Heat olive oil over medium heat in a pan.  Add the mushroom stems and sauté for about 3 minutes.  Cool the mushrooms.
    • Once the mushrooms are cool mix them with the hummus and bacon.  Scoop the mixture into the center of the mushrooms.  Place the mushrooms in the baking dish and cook for 15 minutes.  Add shredded Cheese on top (optional) and bake for additional 5 minutes.  

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    Stuffed Portobello Mushrooms topped with cheese!

  • Recipes: Eggs with Portobello Mushrooms (Breakfast)

    Recipes - Breakfast - Camp Fire Cooking - P1420390c

    Eggs with Portobello Mushrooms for breakfast. The mushroom slices makes it resemble a flower shape.

    At times breakfast can be kind of hurried around our house.  Especially when the kids are trying to off to school, Jake’s heading into work, and I have various activities going on that day as well.  We try to have our family dinners together during the weekdays and on Saturday morning we have a family breakfast or brunch (most Saturdays).  We started doing this because Saturdays typically get busier and fill up the later in the day.  This allows us to have at least one meal a day together as a family.

    It is always nice when we have a chance to sit down, relax, and enjoy some time together at breakfast.  A lot of times Jake’s will make up something tasty for our family breakfast.  One day Jake was frying up an egg for himself and told me that he was going to make me something for breakfast so don’t worry about getting anything ready for myself that morning.  When I arrived at the table this is what I had waiting for me.  He had made scrambled eggs topped with bok choy, ham, cheese, and surrounded by a sliced up and sauteed portobello mushrooms.  It was delicious!

    Eggs with Portobello Mushrooms Recipe:

    • 1 Egg
    • 1/2 cup Fresh Bok Choy (cut into 1 inch strips)
    • 1/4 cup Ham (diced)
    • 1 large Portobello Mushroom Cap (cut into strips)
    • 1/2 tablespoon Olive Oil
    • 1 slice Ultra Thin Sargento Colby Jack Cheese

    1.  Slice the bok choy, ham, and portobello mushroom cap and set aside.

    2.  Heat the olive oil up in a pan on medium heat for 1 minute.  Add the portobello mushroom and diced ham; cook for 3 minutes.

    3.  While the mushroom and ham is cooking make crack the egg and beat it slightly to make scrambled eggs.  Add 1/2 tablespoon of water or milk (I prefer water in my scrambled eggs, but a lot of people like milk).  Place the scrambled egg into a small frying pan that is lightly greased (spray with cooking oil or a couple drops of olive oil).

    4.  As the egg is cooking add the bok choy to the mushroom and ham mixture.  Cook until the bok choy starts to wilt.

    5.  Place the egg in the center of the plate.  Top with the bok choy and ham.  Add the portobello mushroom slices around the outer edge of the egg stack and top with a slice of cheese.

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    It tasted AMAZING!  A great start to the day!