Portobello Mushroom 'Potato Skins'

So I pinned Crouque Monsieur from Rachael Ray's website, because I saw it - and I wanted it. However, I was at a loss as to what to serve with it. There were already carbs in the bread, so I didn't want to have a carb, but I had a taste for cheese, yes more cheese than even on the sandwich - I love cheese.

I was thinking of doing potato skins, when my mind wandered to portobello mushrooms and I thought 'yes!'

Easier, and healthier?? I'm in!

So, here is the recipe!!

What you need:

-As many portobello mushrooms as you want to make, cleaned - I bought a pack of 6 'slider' sized mushrooms

-A bag of shredded cheese (I actually used 1/2 a bag for my 6 'slider shrooms')

-3-6 slices of bacon, cooked and crumbled - if you go the easy route, make sure you buy the 'real' bacon bits

-sour cream to dollop

Preheat oven to 375 degrees

Remove the ribs and stems from the portobello mushrooms. Line up on a cookie sheet.

Fill each mushroom with shredded cheese - don't be shy!

Top with crumbled bacon

Bake for approximately 20 minutes - the mushrooms should be soft and give to the touch when they are done. I had one mushroom, larger than the rest, that took an extra 5 minutes, so cooking time may vary with mushroom size.

Top with sour cream. You can even throw chives on if you have them laying around your house.

Enjoy!

My photo below does not show the dollop of sour cream, but you can be sure I added it on!

And ps - those Crouque Monsieur were fantastic! I highly recommend pinning them an giving it a try!

Until next time!

The Buffalo Food Gal