Smoky Portobello Caps

Smoky Loaded Portobello Caps

I really wanted to do a healthy-ish super bowl menu this year. Mostly just to leave caloric room for all of the beer that currently resides in my house. This was great in theory, but I still ended up eating massive amounts of all of the healthy food. So oops.

I had a couple favorite recipes from the evening but my very favorite was the Loaded Portobello Caps. The smoked sea salt AND the smoky bacon added a ton of flavor. And  subbing the mushrooms for the carby, calorie-heavy potatoes but leaving all of the good stuff is a perfect compromise to enjoy a football-friendly appetizer. Not to mention, it fills you up a little less so you can drink a hell of a lot more. It’s all about priorities!

Smoky Portobello Caps

Make game day snacking your bitch.

Smoky Loaded Portobello Caps
12 portobello caps
garlic-infused olive oil
smoked sea salt
⅓ lb applewood-smoked bacon, cooked to a crisp, drained and chopped into tiny pieces
6 oz cheddar cheese, shredded
sour cream
1 bunch of chives, finely chopped
½ cup panko bread crumbs

Preheat your oven to 375°.

Cut out the stems of your mushroom caps, hollow them out and wipe the dirt off with a wet paper towel.

Place the mushroom caps on a baking sheet and drizzle with garlic-infused olive oil. Stuff each cap with as much cheddar cheese as you possibly can.

In a separate bowl, mix bread crumbs with 3 tbsp of olive oil. Sprinkle over cheese-stuffed mushrooms. Follow with a sprinkle of smoked sea salt on each cap.

Bake for 30 minutes. When you remove from oven, cheese should be melted, breadcrumbs should be browned and mushrooms should be a little shriveled.

Top with a dollop of sour cream, as much bacon as your heart desires and a sprinkle of chives.

Serve warm. With beer, preferably.


Fontina has an Ohio heart and Philly spunk. She loves giving you recipes for hearty food, pop-culture puns and a hell of a lot of craft beer. You can find her in the kitchen, at the bar, on Twitter or marathoning episodes of Shin Chan or Bob's Burgers online.

'Smoky Loaded Portobello Caps' has 1 comment

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    […] Last year I made a fuck ton of food, including the Ultimate Buffalo Chicken Grilled Cheese and Smoky Loaded Portobello Caps. This year I’m adding some potato chips to the […]


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