Ricotta and Bacon Stuffed Portobello Mushrooms

Ricotta and Bacon Stuffed Portobello Mushrooms

How is it possible to eat SO much over the Christmas holidays and STILL end up with leftovers?!! I for one, love leftovers…actually, I love re-inventing leftovers.  It’s amazing how much inspiration one gets (at least I DO) with a bunch of random ingredients lingering in the fridge!

Take for example, the large tub of leftover ricotta (which I used to make fusilli with ricotta, peas and mushrooms for Christmas lunch) and the portobello mushrooms still sitting in the unopened package in the fridge.

I have to admit that the addition of bacon in this recipe was somewhat of a fluke, yet thankfully a delicious fluke!  We hardly ever eat bacon in my household (yep, it’s sad but true!).  My mom had prepared some for  Christmas Eve dinner (for her mashed potatoes and yams-which might I add, were delicious!) and brought us the leftovers…to give to our dog Jack!  Well, Jack got the shaft because I decided to use them in this recipe!

4 lg. portobello mushrooms
1 cup ricotta
1/4 cup cooked bacon
Parmesan to taste
salt and pepper to taste
pinch of nutmeg
1-2 tbsp. parsley (fresh or frozen)
2-3 tbsp. extra-virgin olive oil

Preheat oven to 425 degrees.

To prepare the mushrooms, remove the stems then peel the outer layer of skin (pictured below).

*TIP: The best methods for cleaning mushrooms is by wiping them with a damp cloth or peeling the skins.  Mushrooms tend to retain a lot of water so it is best not to rinse them excessively as they’ll release all the excess liquid during the cooking process.

In a small bowl mix the ricotta, bacon, parsley (I buy a large batch, chop it all and store it in the freezer…no more soggy parsley to throw out!), salt, pepper, and 1 tbsp. of extra-virgin olive oil until combined.

Toss mushrooms to coat evenly with salt, pepper and 2 tbsp. of extra virgin olive oil. Place skin side down on a lightly greased baking sheet (or a baking sheet lined with parchment paper).

Top each mushroom with the ricotta mixture.  Spread the mixture evenly over the mushrooms then top with freshly grated Parmesan.

Bake for 15-20 minutes or until the mushrooms are fork tender.  Once tender I turn off the oven and turn on the grill on high heat and broil the mushrooms for 1-2 minutes until the top layer is browned.

Serve alone or as the perfect crowd-pleasing side dish!  Turn this into a toddler-friendly dish by simply chopping up the mushrooms right before serving.

What are your favourite holiday leftover re-creations?

Ricotta and Bacon Stuffed Portobello Mushrooms

How is it possible to eat SO much over the Christmas holidays and STILL end up with leftovers?!! I for one, love leftovers…actually, I love re-inventing leftovers.  It’s amazing how much inspiration one gets (at least I DO) with a bunch of random ingredients lingering in the fridge! Take for example, the large tub of …

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