One Pan Ham & Gouda Stuffed Portobello Mushroom Caps
6 – 7 large Portobello Mushroom Caps (stems and gills removed* and saved)
9 slices thin deli Ham
4 slices Bacon
1 medium Onion
3 medium Jalapeños (optional)
2 Bell Peppers (I used one red, one yellow)
1 slice Smoked Gouda per cap (6-7 total)
2 tbsp Cooking Oil (I used Coconut Oil)
1 tbsp butter
1 tsp Minced Garlic
Salt & Pepper to taste
- Cook bacon in skillet or non-stick pan until crispy. While bacon is cooking, dice onion, jalapeños, bell peppers, and mushroom stems & gills fairly small. Removed cooked bacon to plate lined with paper towel. Cover with a second paper towel.
- Drain all but about 1 tbsp of the bacon grease, add 1 tbsp cooking oil (if needed), bring up to medium heat, and sauté diced veggies until tender but crisp. While veggies cook, place 3 slices of ham in bowl of each mushroom cap. One in the center, each of the other somewhat draping over the sides.
*Note about removing gills from the caps: if you slide your knife carefully under the gill just a bit and pop it up, the gill should give a bit. Then you can remove them in larger chunks with the knife/your fingers, being careful not to rip the cap.
3. Crumble and add bacon, butter and garlic to sautéed veggies and cook about another 30 seconds, until garlic is fragrant, then salt and pepper to taste. Remove all to a mixing bowl. Spoon veggies into mushroom caps on top of ham until they’re as full as you like, then top with one slice of Gouda.
4. Add final tbsp cooking oil to pan and heat to medium-low (or just under medium). Note that I did not clean out the pan – use those flavorful juices! Place mushroom caps in pan a couple at a time (more if you have room), cover and cook 5-6 minutes, until cheese melts on the top. When done, you may need to place these in the microwave or similar to keep warm while the others cook. When all are done, pour juices from the pan over the mushrooms and enjoy!
Recipe & Photo Credit goes to ramaxac from /r/ketorecipes