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Pan-Seared Portobello Mushrooms With Bacon and Blue Cheese

I remember my first foray into cooking with portobello mushrooms. I was a broke college student, and the aroma of sizzling bacon wafted from a nearby diner, a cruel reminder of my ramen-noodle budget. Determined to treat myself, I stumbled upon a discount on enormous portobellos at the farmer’s market. I envisioned something decadent, something I could savor. I fried up some bacon from the deli and, after sauteing the mushrooms, crumbled some cheap blue cheese I had splurged on. The earthy mushrooms, smoky bacon, and tangy cheese—it was a revelation. Suddenly, ramen didn’t seem so bad after all; I knew I could create something special even on a budget.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 5
Yield: 5 stuffed mushrooms
Dietary Type: Adaptable (see variations for vegetarian)

Ingredients

5 large portobello mushrooms (cleaned)
2 tablespoons butter
½ lb bacon (chopped)
1 onion (finely chopped)
3 tablespoons all-purpose flour
2 cups chicken stock (vegetable stock for vegetarian)
½ cup milk
¾ cup blue cheese
½ cup parsley (chopped)
Olive oil
Salt and pepper to taste

Equipment Needed

Large saute pan
Slotted spoon
Platter

Instructions

Place a large saute pan over medium-high heat and add 1 to 2 tablespoons of olive oil. The pan should be large enough to accommodate the mushrooms comfortably without overcrowding.
Add the bacon and cook until crisp, about 5 to 6 minutes, stirring occasionally to ensure even cooking. Watch carefully to prevent burning, as the rendered fat will get very hot.
Remove the bacon from the pan with a slotted spoon and set aside. Leave the rendered bacon fat in the pan; this will be used to cook the mushrooms.
Add the portobello mushrooms to the rendered bacon fat. Season them generously with salt and pepper. Don’t be shy with the seasoning; mushrooms soak up flavor like sponges.
Cook for 3 to 4 minutes on one side, undisturbed, until golden brown. A nice sear will develop, adding depth of flavor.
Flip the mushrooms. Season again with salt and pepper and cook until golden brown, another 3 to 4 minutes. The mushrooms should be tender and slightly softened.
Remove the mushrooms from the pan to a platter. Set aside.
Add the onion to the pan, season with salt and pepper, and cook for 4 to 5 minutes, or until the onion is translucent and softened. Stir frequently to prevent browning.
Add the butter to the pan. Once the butter is melted, toss the bacon back into the pan with the onion.
Sprinkle the flour over the onion and bacon mixture. Cook, stirring constantly, for 1 to 2 minutes, or until the flour begins to look sandy and coats the bacon and onions evenly. This creates a roux, which will thicken the sauce.
Slowly pour in the chicken stock, scraping up any brown bits on the bottom of the pan. These browned bits, called fond, are packed with flavor and will enrich the sauce. Continue stirring until the sauce starts to thicken.
Once the gravy starts to thicken and simmer, pour in the milk. Stir to combine.
Add the blue cheese and cook until the gravy coats the back of a spoon, about 5 minutes. The blue cheese should melt into the sauce, creating a rich, tangy flavor. Taste and adjust seasoning with salt and pepper as needed.
Stir in the parsley.
Spoon the gravy on top of the mushrooms and serve immediately.

Expert Tips & Tricks

Don’t overcrowd the pan: Cook the bacon in batches if necessary to ensure it crisps up properly. Overcrowding lowers the pan temperature and can result in steamed bacon instead of crispy bacon.
Season aggressively: Mushrooms are flavor sponges, so season them well at each stage.
Control the heat: If the bacon is browning too quickly, reduce the heat to medium. You want the fat to render slowly for maximum flavor.
Make it ahead: The sauce can be made a day ahead and stored in the refrigerator. Reheat gently before serving.
Prevent a grainy sauce: Stir the flour and butter constantly when making the roux to ensure it cooks evenly and doesn’t clump. Slowly add the stock while continuously whisking to prevent lumps.
Add depth of flavor: A splash of dry sherry or balsamic vinegar to the sauce just before adding the blue cheese can add another layer of complexity.

Serving & Storage Suggestions

Serve the pan-seared portobello mushrooms immediately while the sauce is hot and the mushrooms are tender. Garnish with extra chopped parsley and a sprinkle of crumbled blue cheese for visual appeal. These are delicious served on their own as a hearty appetizer or alongside grilled steak or chicken as a flavorful side dish. For a complete meal, serve them over a bed of mashed potatoes or creamy polenta.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a skillet over medium-low heat, adding a splash of chicken stock or milk if the sauce has thickened too much. Microwaving is also an option, but the mushrooms may become slightly rubbery. Freezing is not recommended as the mushrooms can become waterlogged upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	415.9 kcal	N/A
Calories from Fat	299 g	72%
Total Fat	33.3 g	51%
Saturated Fat	14.4 g	72%
Cholesterol	64.5 mg	21%
Sodium	862 mg	35%
Total Carbohydrate	14.4 g	4%
Dietary Fiber	1.8 g	7%
Sugars	4.7 g	N/A
Protein	15.5 g	31%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Vegetarian: Omit the bacon and use vegetable stock. You can also add other vegetables like diced zucchini or bell peppers to the sauce for added flavor and texture.
Gluten-Free: This recipe is naturally gluten-free as long as you ensure your chicken stock is gluten-free.
Dairy-Free: Substitute the butter with a dairy-free butter alternative. Use a dairy-free milk alternative such as almond or soy milk, and omit the blue cheese or use a dairy-free blue cheese alternative (though these can be difficult to find). Nutritional yeast can add a cheesy, umami flavor.
Spicy: Add a pinch of red pepper flakes to the sauce for a little heat.
Herbs: Experiment with different herbs like thyme, rosemary, or sage in addition to or instead of the parsley.
Cheese: If you don’t like blue cheese, you can substitute it with other cheeses like gorgonzola, feta, or parmesan.

FAQs (Frequently Asked Questions)

Q: Do I need to remove the gills from the portobello mushrooms?
A: For this particular recipe, it’s not necessary to remove the gills. However, if you prefer a milder flavor or are concerned about the sauce becoming discolored, you can scrape them out with a spoon.

Q: Can I use a different type of stock?
A: Absolutely! Chicken, vegetable, or beef stock all work well in this recipe. Choose the stock that best suits your dietary preferences.

Q: Can I make this ahead of time?
A: Yes, you can prepare the sauce ahead of time and store it in the refrigerator for up to 24 hours. Simply reheat it before serving. It’s best to cook the mushrooms just before serving to prevent them from becoming soggy.

Q: Can I freeze the leftovers?
A: While you can freeze the leftovers, the texture of the mushrooms may change upon thawing, becoming slightly waterlogged.

Q: Can I grill the portobello mushrooms instead of pan-searing them?
A: Yes, grilling is a great alternative! Brush the mushrooms with olive oil, season with salt and pepper, and grill over medium heat for about 5-7 minutes per side, or until tender. Then, top with the sauce.

Final Thoughts

This recipe for pan-seared portobello mushrooms with bacon and blue cheese is truly a symphony of flavors and textures. The earthy mushrooms, crispy bacon, tangy blue cheese, and creamy sauce create a dish that is both comforting and sophisticated. Whether you’re looking for a hearty appetizer, a satisfying side dish, or a complete vegetarian meal (with a few simple swaps!), this recipe is sure to impress. So gather your ingredients, fire up your stove, and prepare to indulge in a culinary masterpiece. I encourage you to try this recipe and make it your own. Don’t be afraid to experiment with different cheeses, herbs, or spices to create a dish that perfectly suits your taste. I’d love to hear about your culinary adventures and any creative twists you add to the recipe! Bon appétit!

Pan Seared Portobello Mushrooms With Bacon and Blue Cheese Recipe