ArtsAutosBooksBusinessEducationEntertainmentFamilyFashionFoodGamesGenderHealthHolidaysHomeHubPagesPersonal FinancePetsPoliticsReligionSportsTechnologyTravel
  • »
  • Food and Cooking»
  • Quick & Easy Recipes

Mozzarella and Bacon Stuffed Mushrooms: An Easy Starter, Snack or Supper Recipe

Updated on May 3, 2016
Mozzarella & Smoked Bacon Stuffed Mushrooms With Easy Tomato Chutney
Mozzarella & Smoked Bacon Stuffed Mushrooms With Easy Tomato Chutney | Source

Make and Rate

Cast your vote for Mozzarella and Bacon Stuffed Mushrooms
Smoked Bacon & Onion
Smoked Bacon & Onion | Source
Mozzarella | Source
Tomatoes, Garlic & Thyme
Tomatoes, Garlic & Thyme | Source
Altogether Now
Altogether Now | Source
Grated Parmesan
Grated Parmesan | Source
Perfectly Golden
Perfectly Golden | Source

This recipe is delightfully easy and simply delicious. Allow one mushroom per portion for a starter or side dish, allow two for a main dish.


  • 4 portobello mushrooms
  • 1 large onion finely diced
  • 200 grams of smoked bacon lardons
  • 200 grams of good quality mozzarella cheese
  • 100 grams of grated parmesan cheese
  • a good handful of fresh thyme sprigs
  • 1 small red chili thinly sliced into circle shapes
  • 150 ml olive oil
  • 1 lb of fresh, ripe tomatoes de-skinned and roughly chopped, remove the green stalks as they can be bitter
  • 5 crushed garlic cloves
  • salt and cracked black pepper to season


  • Gently wipe the mushrooms inside and outside: a mushroom brush is handy.
  • Place the mushrooms cap side down in a baking dish and drizzle over a little of the olive oil, bake in a moderate oven for 6 to 8 minutes.
  • While the mushrooms are in the oven dry fry the bacon lardons over a low heat allowing the fat to slowly melt, this will result in crispy lardons and plenty of fat for the onions to soak up.
  • Once the lardons begin to colour add the onions and two crushed garlic cloves, stir to coat the onions in the lardon juices.
  • Cook till the lardons are nice and crisp and the onions translucent (3 to 5 mins).
  • Remove the mushrooms from the oven and remove from the baking dish.
  • Add the chopped tomatoes, the remaining garlic, a few thyme sprigs, slices of chili (keeping back a few to garnish) to the baking dish, drizzle over the remaining olive oil, season and bake in the oven (3 to 5 mins) while you arrange your mushrooms.
  • Top each mushroom evenly with the bacon and onion mixture, tear the mozzarella into small pieces and dot over the bacon and onion mix.
  • Add a few thyme sprigs and a little black pepper.
  • Remove the baking dish from the oven, arrange the stuffed mushrooms on top of the tomatoes and replace in the oven, bake for 12 to 15 mins or so until the mushrooms are tender and the cheese in just melting.
  • Remove the dish and top each stuffed mushroom with a good sprinkle of parmesan cheese, grill on a moderate heat for 2 to 3 mins till the cheese is nicely melted and has a light golden brown colour.

To Serve:

  • Remove the mushrooms from the baking dish, place to one side.
  • The tomatoes should be well cooked and be a delicious chutney consistency.
  • Serve the stuffed mushrooms with a good spoon of the tomato chutney and garnish with a ring or two of chili.
  • Add an extra sprig of thyme (optional).
  • A little mixed salad leaf will give the perfect professional look.

Skinning Tomatoes


Incase you're new to the world of skinnded tomatoes, here's a little tip: How to skin your tomatoes without getting in a fix.

  • using a sharp knife make a small cross indentation in the fleshy bottom of the tomato (the opposite end to the one that has the stalk bit)
  • place your tomatoes whole into a pot of almost boiling water for a minute or two, you will see the skin begin to peel away from the tomato
  • remove the tomatoes from the water using a slotted spoon
  • leave to cool enough so you can handle the tomatoes
  • peel the skin back form the cross indentation
  • the skin will peel back easily leaving you with a fuss free skinless tomato

Vegetarian Options

Tip 2

Vegetarians can enjoy this dish too with a little imagination and some careful substitution.

  • Opt for diced red peppers instead of the bacon lardons. Fry the peppers in a little butter or olive oil adding a good pinch of smoked paprika just before you add the onion and garlic.
  • Another combination that works, smoked cheese and spring onions. Fry your onions and garlic in a little oil, add a little smoked cheese at the same time as you top the mushroom with mozzarella sprinkle over the finely diced spring onions.
  • Tofu is a fab alternative for bacon, dice into small cubes and slowly fry in a little olive oil or butter, again adding the smoked paprika just before the onions and garlic.

Cleaning Mushrooms

Tip 3

Never ever use water to clean your mushrooms: mushrooms absorb liquid like a sponge. Watery mushrooms are not very tasty. We want a meaty texture with lots of earthy flavor. Use a clean cloth and gently wipe the mushrooms. Alternatively invest in a mushrrom brush; a great little gadget that does the job. Simply brush the mushrooms gently to remove any grit or dirt.

© 2011 Gabriel Wilson


    0 of 8192 characters used
    Post Comment

    • recappers delight profile image

      recappers delight 4 years ago

      That looks delicious. I am going to have to try this.

    • Gabriel Wilson profile image

      Gabriel Wilson 5 years ago from Madeira, Portugal

      Hi Jeweiz1313 thank you for your comment. Nice to meet you :)

    • Jewelz1313 profile image

      Jewelz1313 5 years ago from Branson, Missouri

      Awesome! I've been wanting a good mushroom recipe. Voted up. You seem to be a great cook.

    • Gabriel Wilson profile image

      Gabriel Wilson 6 years ago from Madeira, Portugal

      Hi sassyabby1 now you have me curious! Tanx for popping in :)

    • sassyabby1 profile image

      sassyabby1 6 years ago from ATL

      Thanks for the recipe. I love mushrooms. I tried it and added my own secret ingredients to boost -- Yummy!

    • Gabriel Wilson profile image

      Gabriel Wilson 6 years ago from Madeira, Portugal

      Tanx Guyana Masala. Hope your friend approves :)

    • Guyana Masala profile image

      Guyana Masala 6 years ago from New Jersey

      Oh, my best friend loves mushrooms! I will have to try this. Thanks for the great hub.

    • Gabriel Wilson profile image

      Gabriel Wilson 6 years ago from Madeira, Portugal

      Tanx Francesca27. Happy eating.

    • Francesca27 profile image

      Francesca27 6 years ago from Hub Page

      Wow! This is wonderful. I'm adding your recipe to my file. Good photos also. Francesca27

    • Gabriel Wilson profile image

      Gabriel Wilson 6 years ago from Madeira, Portugal

      Enjoy SUSIE DUZY.

    • SUSIE DUZY profile image

      SUSIE DUZY 6 years ago from Delray Beach, Florida

      Thanks for the recipe, I will try it.

    • Gabriel Wilson profile image

      Gabriel Wilson 6 years ago from Madeira, Portugal

      Tanx bri36:)

    • profile image

      bri36 6 years ago

      my recipe box will really like this one! thanks for a great idea. keep up the good work

    • Gabriel Wilson profile image

      Gabriel Wilson 6 years ago from Madeira, Portugal

      I do like to tickle those taste buds:)

    • Movie Master profile image

      Movie Master 6 years ago from United Kingdom

      Hi Gabriel, this recipe sounds and looks so delicous, the photos are amazing, can't wait to try it, I love mushrooms, thanks for sharing

    • writer20 profile image

      Joyce Haragsim 6 years ago from Southern Nevada

      Sounds great, will definitely try this one. Thank you.,

    • profile image

      Genna East 6 years ago

      How delicious! Mushrooms are a favorite of mine, and this recipe will definitely be added to my collection.

    • Gabriel Wilson profile image

      Gabriel Wilson 6 years ago from Madeira, Portugal

      Hope you you enjoy marelllen.

    • profile image

      marellen 6 years ago

      Thanks for sharing this delicious recipe. I have bookmarked it and will try it for sure. very informative hub.