Prep/cooking time: 35 minutes
Serving yield: 2 servings

INGREDIENTS
12 ounces of portobello mushrooms
4 slices of bacon
1 cup of shredded cheese mix
1/2 cup of diced onions
1/2 cup of diced red pepper
1 sliced Roma tomato
3 minced cloves of garlic
1/4 teaspoon of salt to taste
1/4 teaspoon of coarsely ground black pepper to taste
1/4 cup of chopped chives for garnish

INSTRUCTIONS

1. Place an oven-safe pan over medium heat, add in the bacon and cook for about five to ten minutes until it becomes crispy. Don’t forget to turn occasionally as you cook. When cooked, use a sharp knife to slice the bacon into smaller pieces.
2. Still using the pan over medium heat with the bacon grease, add in the diced mushroom stalks, onions, and garlic then cook for about five minutes until the onions begin to brown and crisp. Add in the diced pepper and tomato then cook for a few more minutes. Don’t forget to stir as you cook. Once cooked, take the pan out of the heat and set aside in a mixing bowl.
3. Preheat the oven to 350 degrees F, to the bowl containing the onion mixture, add in the cheese mix, salt, and pepper to taste then mix properly to combine. Add in the sliced bacon then stir once more until everything combines.
4. Stuff the mushrooms with the mixture, place the stuffed mushrooms into the oven-safe pan then place the pan into the preheated oven. Bake the stuffed mushrooms for about twenty minutes, take out of the oven then serve with chopped chives as a garnish, enjoy.