BS' in the Kitchen

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French Onion, Goat Cheese & Bacon Stuffed Portobello Mushroom

March 18th, 2012 · 6 Comments · Appetizer, Dinner, Side, soup

Let this mark my mini-series of portobello mushroom recipes! While picking up groceries for my french onion soup recipes, portobello mushrooms were 50% off and being someone who can’t pass up a good deal like that, I had to buy some! Continuing on with the past few french onion soup related recipes, I also used it in this tasty mushroom recipe!

French onion & Goat Cheese Stuffed Portobello Mushroom

  • Portobello Mushroom
  • Olive oil
  • Salt & Pepper
  • Garlic Powder
  • Goat Cheese
  • French Onion Soup
  • 1-2 Slice of Bacon

While I just pulled some onions out of the French Onion Soup I had made with a fork, if you haven’t made French Onion Soup, here is the recipe to follow.

French Onions

(Double if you want more onions)
  • 1 Large Yellow Onion
  • 1 Pinch of Thyme
  • 1 Pinch of Flour
  • Salt & Pepper
  • 2-3 Ounces Concentrated Beef Stock (~30 ml in an ounce)
  • ½-1 Ounce of Sherry
  • Butter

First, get a pan with a tablespoon of butter in it, on medium-low heat. While you’re waiting for your pan to heat up, peel and evenly slice your onion, putting them in the pan once sliced. Stir the onions to coat them in the butter, and continue stirring only as often as needed to avoid sticking or burning. Your onions should begin to get that nice caramelized brown colour after about a half an hour. Once they have caramelized, sprinkle your onion with a pinch of flour and thyme, stirring to mix in. Add your sherry, allowing it to reduce down and soak into the onions, then add in your beef stock and salt & pepper to taste, allowing to reduce as well.

While I used some chopped up bacon I had in my freezer, if you don’t have any of that, or some real bacon bits, then just fry up a couple of slices, til they are cooked but still soft (as they will cook more in the oven). Of  course if you want to be real bad, i’m sure you could start cooking your bacon and then cook your onions in the bacon fat (just an idea!).

While you are cooking your onions, you can set your oven to preheat at 425°F. Once the onions are done and your oven has preheated, take your portobello, brush it with olive oil, sprinkle with a little salt & pepper and a few pinches of garlic powder. Top with some goat cheese, then your onions, a little more goat cheese, some bacon and toss in the oven (on the rack) for about 15-20 minutes!

The onions are dominating my mushroom.

That’s it! Sit back wait for it to cook, and enjoy! On a side note, if you don’t have any sherry, you could substitute it with some white or red wine (as is done in many french onion soup recipes) or a couple pinches of sugar to sweeten it up.



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