Pumpkin and Bacon Stuffed Portobellos Recipe, Its Ingredients, Instructions

Stumped portobellos with pumpkin and bacon and sage-browned butter

I’m cramming something once more. Like avocados with cheesy eggs, portobellos with Caprese, sweet potatoes with bolognese, zucchini cannelloni with spinach and ricotta, and of course skillet cookies with Nutella.

It seems like I’m focused on Pumpkin and Bacon Stuffed Portobellos into other things.

I also needed to stuff portobellos. once more.

A browned butter and sage sauce is drizzled over goat cheese- and bacon-stuffed portobello mushrooms that have been roasted and covered with garlic.

My God, assist me. I suppose it’s because I also have a fixation with browned butter. Browned butter (low carb) cookies, honey garlic salmon with brown butter, etc. You get the idea.

This all began before a gathering where I was responsible for providing the food because I run a blog and should have recipes running out of my ears (or so it seems).

Crostini was what I intended to bring. However, the majority of the folks I hang out with are anti-bread, so bringing crostini into an anti-bread environment would be chaotic.

When a room full of ravenous women becomes quiet, with occasional released groans and glances of pure pleasure directed towards me, you know you’ve done something properly. In my position, any man would have wanted to be.

Imagine a platter of golden pumpkin pieces that have been roasted in garlic, covered in melted butter and sage, and sandwiched together with crisp bacon and goat cheese.

Only must be finished with browned butter and sage leaves that are crisp.

A room full of silent women, I say again. and youngsters.

INGREDIENTS

• 1/2 cup butter
• AD
• 1/4 cup sage leaves (stems removed)
• 1 tablespoon olive oil
• 2 cups diced pumpkin (butternut or kent)
• 4 large cloves garlic, crushed
• 1/2 cup diced uncured bacon
• large pinch of salt
• 100 g | 3,5oz goats cheese
• 4 portobello mushroom caps, washed, thoroughly dried, and stems removed

INSTRUCTIONS

1. Set the oven to 180°C | 356°F for preheating. Set aside two baking pans lined with aluminum foil or parchment paper.
2. Melt the sage leaves and half of the butter in a small skillet or saucepan over high heat. 3 minutes should be plenty to let the butter bubble and become fragrant.
3. Combine the diced pumpkin, bacon, and garlic on the first tray. Add salt to taste, then drizzle on the melted butter and oil and toss to coat everything. Roast for 30 minutes, turning the pumpkin once while it cooks. Add the goat cheese, switch the oven to grill (or broil) on medium heat, and cook the pumpkin until the edges are just beginning to turn slightly crispy and the center is still soft.
4. Place the portobellos on the second tray, upside down, and roast them in the oven for 20 minutes while the pumpkin roasts. After roasting, remove any remaining liquid from the caps and set them aside. (They can be roasted simultaneously if both trays fit in the oven.)
5. In the meantime, in the same skillet or pan over high heat, mix the remaining butter and sage leaves. As soon as the butter melts and begins to bubble, lower the heat to medium and let it bubble while occasionally stirring until it changes color and begins to smell “nutty.” To avoid burning, remove immediately from heat.
6. Spoon the pumpkin-bacon mixture into each portobello mushroom cap, dividing it in half.
   Add the crisped sage leaves as a garnish and drizzle the browned butter on top.