Melissa is a certified food scientist with over 20 years in the food industry. New food development and matching are her specialties.
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- 12 ounces large portobello mushrooms, stems removed
- 4 ounces Parmigiano cheese, finely shredded
- 12 pieces bacon, par-cooked (halfway cooked)
- 6 fresh basil leaves, chiffonaded (sliced in small strips)
- 1 teaspoon dried parsley
- Par-cook the bacon in a skillet until it's halfway done. Remove from the heat and drain on a plate lined with paper towels.
- While the bacon is cooking, grate the parmesan cheese with a fine grater. Mix it with the spices and herbs.
- Stuff the mushroom caps with the cheese/herb mixture. Wrap the par-cooked bacon around the mushrooms, using a toothpick to secure the bacon in place.
- Grill for 10-20 minutes over medium heat or until the mushrooms are soft.
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Forget Pre-Grated Parmesan
Your dish is only as great as the quality of the ingredients. Forget that green can of grated parmesan cheese and buy a block of parmesan. Grate it yourself and experience what parm was meant to be. Parmigiano is named after the provinces of Parma where it originated. Many varieties exist, but in order to be called Parmigiano cheese it has to be produced from cows grazing on fresh grass and hay. It's a hard cheese with a nutty, fruity, and sometimes sharp flavor profile.