Recipe: Stuffed Portabella Mushrooms
Description: My husband and I are crazy about stuffed portabello mushrooms and have tried many recipes from Zaar. Last night, we came up with a version that does not cover up the taste of the mushroom. We love this with our grilled steak.  Grilling the mushrooms for a short period of time really made a difference for us in this recipe. Hope you enjoy. Prep time is estimated.
Ingredients: [{"text": "4 large portabella mushrooms"}, {"text": "2 tablespoons butter"}, {"text": "1 -2 garlic clove, chopped"}, {"text": "4 ounces of softened cream cheese"}, {"text": "4 slices bacon, cooked and crumbled (I cooked mine in the microwave for about 3-4 minutes)"}, {"text": "1/2 cup mozzarella cheese, grated"}, {"text": "1/3 cup parmesan cheese, grated"}, {"text": "1/4-1/3 cup Italian seasoned breadcrumbs"}]
Instructions: Preheat oven to 350 degrees.
Preheat and grease outside grill to medium heat.
Wash and remove stem from mushrooms.
Melt one tablespoone of butter and brush on the smooth side of the mushrooms and let sit for 1-2 minutes.
Mix the cream cheese and bacon together.
Saute garlic in 1 tablespoon of butter over medium heat until tender, about 2 minutes.
Add to cream cheese and bacon mixture.
Grill mushrooms over medium heat, stem side down for 5 minutes; turn and grill for another 3-4 minutes.
Remove and let cool for about 3-5 minutes.
Brush any remaining butter on the rough side of the mushroom (If you don't have any left, don't worry about it).
Divide the cream cheese mixture evenly on the mushrooms and spread with your fingers.
Top with the Mozzarella cheese and Parmasan cheese.
Sprinkle with Italian Bread Crumbs.
Bake in the oven for 15 to 20 minutes or until the cheese is melted and the bread crumbs are slightly browned.
Enjoy.
