Stuffed Portobello Mushrooms with Bacon and Zucchini

Cheesy Portobello Mushrooms


4 serves
45 minutes


This Stuffed Portobello Mushrooms with Bacon and Zucchini recipe was developed with the SA Mushrooms team as part of the Mushroom Mondays series in November of 2020!

Mushrooms and cheese are such a fine marriage of tasty ingredients with many health benefits. Mushrooms are rich in antioxidants, beta glucan, B vitamins (riboflavin, niacin, and pantothenic acid), copper and potassium.  Mozzarella is a source of calcium, protein, riboflavin, and B12.

See our range of Mushroom and Cheese pairings:

  1. Mushroom, Mozzarella and Haloumi Toastie
  2. Quattro Formaggi Gnocchi
  3. Chicken, Mushroom and Ricotta Cannelloni




½ cup Grated Parmesan
1 cup Mozzarella Ball
12 large SA Mushrooms Portobello Mushrooms, stalks removed and retained
1 medium brown onion, finely chopped
¼ cup parsley, finely chopped
½ cup jap pumpkin, shredded
1 red capsicum, shredded
1 zucchini, shredded
5 rashes of bacon, finely chopped
½ cup canned corn, drained
4 eggs, whisked
½ cup cream
1 cup self raising flour
¼ cup olive oil
salt and pepper, to taste


1 Preheat oven to 180C. Line a baking tray with baking paper.
2 In a large fry pan on medium heat, add olive oil and onion and fry until fragrant.
3 Add in chopped mushroom stalks and bacon, and fry for 2-3 minutes. Add in pumpkin, capsicum, corn and zucchini. Season with salt and pepper and stir. Cook for another 5 minutes or until vegetables start to soften. Set aside to cool.
4 Once mixture has cooled, add parsley, half the Mozzarella, Parmesan, egg, flour and cream. Mix to combine.
5 Place the large Portobello mushrooms on the lined baking tray and season with salt. Fill the caps with the mixture and top with the remaining Mozzarella cheese.
6 Cook in the oven for 20 minutes or until golden brown.
7 Garnish with chopped parsley and serve.

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