These bad boys only have a handful of ingredients but pack tons of flavor! They make a great addition to any summertime dinner menu!
What you will need: Portabella mushrooms, bacon, green onions, cream cheese, parmesan cheese, salt & pepper.
Combine the cream cheese, parmesan cheese, bacon and green onions together in a bowl. Season with salt & pepper to taste.
To clean your mushrooms, wipe the tops with a damp paper towel to remove any dirt, then using a spoon, gently remove the gills and discard.
Place a nice, BIG spoonful of the cheese mixture in the center of the mushroom and smooth evenly over the top.
Place on a super hot grill for 5-8 minutes.
**Apologies for the dark photo, it was rather late when I made these.
Once they are finished on the grill, you are more then welcome to serve them as is. For me, I like to add a little crunch element since the mushroom and cheese are soft & creamy.
This quick, toasted topping can be made and used to give a verity of dishes that added texture your looking for.
What you will need: Panko bread crumbs, parmesan cheese, olive oil, salt and pepper
*preheat your oven to 350
Mix the bread crumbs with the cheese, salt & pepper. Drizzle the top with the olive oil and lightly toss. Bake in the oven till golden brown...2-3 minutes.
*Make sure you keep an eye on it because it will burn fast.
After I removed the mushrooms from the grill, I sprinkled them with the toasted panko bread crumbs and served them along side some grilled flank steak.
Hot, creamy, crunchy & delicious!!!
Enjoy & Always Cook with Love!
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