Yields1 Serving
 4 large Portobello mushrooms, stems removed
 2 cups chowder of your choice
 1 cup cooked bacon or ham, chopped (optional)
 1 cup shredded cheese (cheddar, Swiss, or your choice)
 Fresh parsley or chives for garnish
1

Preheat your oven to 375°F (190°C). Grease a baking sheet or line it with parchment paper.

2

Clean the Portobello mushrooms by wiping them with a damp paper towel. Remove the stems and scoop out the gills using a spoon, creating a hollow cavity in each mushroom cap.

3

In a mixing bowl, combine the chowder and cooked bacon or ham (if using). Mix well to combine.

4

Spoon the chowder mixture into each Portobello mushroom cap, filling them to the top.

5

Sprinkle shredded cheese evenly over the top of each stuffed mushroom.

6

Place the stuffed mushrooms on the prepared baking sheet.

7

Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the cheese is melted and bubbly.

8

Remove from the oven and let cool for a few minutes before serving.

9

Garnish with fresh parsley or chives, if desired, before serving.

10

Serve the Chowder-Stuffed Portobello Mushrooms hot, accompanied by a side salad or your favorite vegetables.

Ingredients

 4 large Portobello mushrooms, stems removed
 2 cups chowder of your choice
 1 cup cooked bacon or ham, chopped (optional)
 1 cup shredded cheese (cheddar, Swiss, or your choice)
 Fresh parsley or chives for garnish

Directions

1

Preheat your oven to 375°F (190°C). Grease a baking sheet or line it with parchment paper.

2

Clean the Portobello mushrooms by wiping them with a damp paper towel. Remove the stems and scoop out the gills using a spoon, creating a hollow cavity in each mushroom cap.

3

In a mixing bowl, combine the chowder and cooked bacon or ham (if using). Mix well to combine.

4

Spoon the chowder mixture into each Portobello mushroom cap, filling them to the top.

5

Sprinkle shredded cheese evenly over the top of each stuffed mushroom.

6

Place the stuffed mushrooms on the prepared baking sheet.

7

Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the cheese is melted and bubbly.

8

Remove from the oven and let cool for a few minutes before serving.

9

Garnish with fresh parsley or chives, if desired, before serving.

10

Serve the Chowder-Stuffed Portobello Mushrooms hot, accompanied by a side salad or your favorite vegetables.

Chowder-Stuffed Portobello Mushrooms