Preheat your oven to 375°F (190°C). Grease a baking sheet or line it with parchment paper.
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.
In a mixing bowl, combine the chowder and cooked bacon or ham (if using). Mix well to combine.
Spoon the chowder mixture into each Portobello mushroom cap, filling them to the top.
Sprinkle shredded cheese evenly over the top of each stuffed mushroom.
Place the stuffed mushrooms on the prepared baking sheet.
Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the cheese is melted and bubbly.
Remove from the oven and let cool for a few minutes before serving.
Garnish with fresh parsley or chives, if desired, before serving.
Serve the Chowder-Stuffed Portobello Mushrooms hot, accompanied by a side salad or your favorite vegetables.
Ingredients
Directions
Preheat your oven to 375°F (190°C). Grease a baking sheet or line it with parchment paper.
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.
In a mixing bowl, combine the chowder and cooked bacon or ham (if using). Mix well to combine.
Spoon the chowder mixture into each Portobello mushroom cap, filling them to the top.
Sprinkle shredded cheese evenly over the top of each stuffed mushroom.
Place the stuffed mushrooms on the prepared baking sheet.
Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the cheese is melted and bubbly.
Remove from the oven and let cool for a few minutes before serving.
Garnish with fresh parsley or chives, if desired, before serving.
Serve the Chowder-Stuffed Portobello Mushrooms hot, accompanied by a side salad or your favorite vegetables.