Get ready to enjoy a hearty and savory dish that combines the flavors of fall with a gourmet touch - Pumpkin and Bacon Stuffed Portobellos with Brown Butter Sage. This recipe is perfect for those who love mushrooms and are looking for a unique and delicious new way to enjoy them.
Photos of Pumpkin and Bacon Stuffed Portobellos with Brown Butter Sage Recipe
You'll need a few special ingredients for this recipe that may not be readily available in your pantry. Portobello mushrooms, for instance, are larger and meatier than regular mushrooms. Their size and flavor make them a great base for stuffing. Also, you'll need fresh sage leaves which are aromatic and slightly peppery. They can usually be found in the fresh herbs section of your supermarket. Lastly, goat's cheese is a tangy and creamy cheese that adds a delightful contrast to the sweetness of the pumpkin.
Ingredients for Pumpkin and Bacon Stuffed Portobellos with Brown Butter Sage
butter: It not only adds richness to the dish, but when browned, it takes on a nutty flavor that complements the sage.
sage leaves: An aromatic herb with a slightly peppery flavor that pairs well with butter and pumpkin.
olive oil: Helps to roast the pumpkin and gives a smooth texture.
pumpkin: It adds sweetness and a soft texture that contrasts the crispy bacon.
garlic cloves: Adds a hint of pungency and depth of flavor.
bacon: Provides a rich, smoky flavor and crispy texture.
salt: Essential for bringing out the flavors of the other ingredients.
goats cheese: Adds a tangy flavor and creamy texture.
portobello mushroom caps: Large, meaty mushrooms that serve as the 'bowl' for the stuffing.
One reader, Jacquenette Brumley says:
This pumpkin and bacon stuffed portobellos with brown butter sage recipe is a game-changer! The combination of flavors is simply divine. The crispy sage leaves add a delightful crunch, and the creamy goat's cheese complements the savory bacon and sweet pumpkin perfectly. It's a must-try for any food enthusiast!
Key Techniques for Making Pumpkin and Bacon Stuffed Portobellos with Brown Butter Sage
How to brown butter and sage: Melt half of the butter and sage leaves in a small saucepan over high heat until the butter bubbles and becomes fragrant.
How to roast pumpkin, garlic, and bacon: Combine the diced pumpkin, garlic, and bacon on a baking tray, drizzle with melted butter and oil, and roast for 30 minutes at 356°F, until the pumpkin is slightly crispy on the edges and soft in the center.
How to grill the stuffed portobello mushrooms: After sprinkling the goat's cheese over the roasted pumpkin, change the oven setting to grill at medium heat and continue cooking until the pumpkin is slightly crispy.
How to brown butter and sage for drizzling: Combine the remaining butter and sage leaves in a pan over high heat. Once the butter melts and starts to bubble, reduce the heat to medium and continue to cook until the butter changes color and smells nutty. Remove from heat immediately to prevent burning.
How to stuff the portobello mushrooms: Divide the pumpkin and bacon mixture into four portions and spoon into each portobello cap. Drizzle the browned butter over the top and garnish with the crisped sage leaves.
How To Make Pumpkin and Bacon Stuffed Portobello with Brown Butter Sage
Mushroom season is here and the portobello mushroom becomes widely available in supermarkets. Enjoy this mushroom recipe with pumpkin and bacon.
Serves:
Ingredients
- ½cupbutter
- ¼cupsage leavesstems removed
- 1tbspolive oil
- 2cupsdiced pumpkinbutternut or kent
- 2tbspgarlic clovescrushed
- ½cupbacondiced uncured
- 1tspsaltlarge pinch
- 5ozgoats cheese
- 4portobello mushroom capswashed, thoroughly dried and stems removed
Instructions
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Preheat the oven to 356 degrees F. Line two baking trays with baking paper or aluminium foil. Set aside.
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Combine half of the butter and sage leaves in a small saucepan, and melt over high heat. Allow butter to bubble away for about 3 minutes, or until fragrant.
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On the first tray; combine the diced pumpkin, garlic, and bacon together. Sprinkle with salt to season; drizzle over the melted butter and oil, and toss to evenly coat. Roast for 30 minutes, mixing pumpkin around once during cooking.
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Sprinkle over the goat’s cheese, change oven setting to grill on medium heat, and continue to cook until pumpkin is slightly crispy on the edges and soft in the centre.
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While pumpkin is roasting, place the portobellos on the second tray. Spray with cooking oil spray, and roast in the oven for 20 minutes.
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Once roasted, drain any liquid from inside the caps and set aside.
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Meanwhile, combine remaining butter and sage leaves in the same pan/skillet over high heat.
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When butter melts and starts to bubble, reduce heat to medium and continue to bubble, while occasionally stirring until the butter begins to change in colour and smells ‘nutty’. Remove from heat immediately to prevent burning.
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Divide the pumpkin/bacon mixture by 4 and spoon into each portobello cap.
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Drizzle the browned butter over the top and garnish with the crisped sage leaves.
Nutrition
- Calories: 435.32kcal
- Fat: 40.61g
- Saturated Fat: 22.69g
- Trans Fat: 0.95g
- Monounsaturated Fat: 12.75g
- Polyunsaturated Fat: 2.48g
- Carbohydrates: 10.67g
- Fiber: 3.74g
- Sugar: 2.21g
- Protein: 10.70g
- Cholesterol: 86.63mg
- Sodium: 383.85mg
- Calcium: 209.67mg
- Potassium: 386.82mg
- Iron: 3.61mg
- Vitamin A: 568.38µg
- Vitamin C: 9.42mg
Pro Tip for Perfecting Pumpkin and Bacon Stuffed Portobellos with Brown Butter Sage
When roasting the pumpkin, garlic, and bacon mixture, it's important to stir it at least once during the cooking process. This ensures that all the ingredients are evenly cooked and the flavors are well combined. Also, when browning the butter for the sage sauce, keep a close eye on it. The butter can quickly go from a nutty brown to burnt. As soon as it starts to change color and emit a nutty aroma, remove it from the heat. This will give your sauce the perfect flavor without any bitterness.
Time-Saving Tips for Preparing This Stuffed Portobello Recipe
Prep ahead: Prepare the pumpkin, bacon, and garlic mixture the day before and store it in the refrigerator. This will save time on the day of cooking.
Use pre-cut ingredients: Consider using pre-cut pumpkin and pre-diced bacon to minimize prep time and make the recipe more convenient.
Multi-task: While the pumpkin is roasting, use that time to prepare the portobello mushrooms and brown butter sage sauce to maximize efficiency in the kitchen.
Invest in quality tools: Investing in good quality kitchen tools such as sharp knives and efficient vegetable peelers can significantly reduce prep time.
Organize your workspace: Before starting the recipe, ensure that your workspace is organized and all the necessary ingredients and tools are easily accessible to streamline the cooking process.
Substitute Ingredients For Pumpkin and Bacon Stuffed Portobellos with Brown Butter Sage Recipe
butter - Substitute with ghee: Ghee is a suitable substitute for butter in this recipe, providing a rich, nutty flavor and a similar texture when browned.
sage leaves - Substitute with thyme: Thyme can be used as a substitute for sage leaves, offering a slightly different flavor profile but still complementing the dish with its earthy and aromatic notes.
olive oil - Substitute with avocado oil: Avocado oil can be used as a substitute for olive oil, offering a mild flavor and high smoke point, making it suitable for sautéing and roasting.
pumpkin - Substitute with butternut squash: Butternut squash can be used as a substitute for pumpkin, providing a similar sweet and nutty flavor, and a creamy texture when cooked.
garlic cloves - Substitute with shallots: Shallots can be used as a substitute for garlic cloves, offering a milder, sweeter flavor that complements the other ingredients in the recipe.
bacon - Substitute with pancetta: Pancetta can be used as a substitute for bacon, providing a similar salty and savory flavor, and adding a rich depth to the dish.
salt - Substitute with sea salt: Sea salt can be used as a substitute for regular salt, providing a clean, briny flavor that enhances the overall taste of the dish.
goats cheese - Substitute with feta cheese: Feta cheese can be used as a substitute for goat cheese, offering a tangy and slightly salty flavor that pairs well with the other ingredients in the recipe.
portobello mushroom caps - Substitute with cremini mushroom caps: Cremini mushroom caps can be used as a substitute for portobello mushroom caps, providing a similar earthy flavor and meaty texture when cooked.
Essential Kitchen Tools for Making Stuffed Portobello Mushrooms
- Saucepan: A deep cooking pan with a long handle, used for making sauces, boiling liquids, or reheating food.
- Baking trays: Flat, rectangular metal trays used for baking and roasting foods in the oven.
- Small saucepan: A smaller version of a regular saucepan, used for melting butter or heating small amounts of liquid.
- Skillet: A flat-bottomed pan with sloping sides, used for frying, searing, and sautéing foods.
- Cooking oil spray: A canister filled with oil that can be sprayed onto pans and baking trays to prevent food from sticking.
Storage and Freezing Instructions for Stuffed Portobello Mushrooms
- To store leftover pumpkin and bacon stuffed portobellos, allow them to cool completely to room temperature before placing them in an airtight container. They will keep in the refrigerator for up to 3-4 days.
- When reheating, place the stuffed portobellos on a baking sheet and warm them in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. You can also reheat them in the microwave, but the mushrooms may become slightly soggy.
- For longer storage, you can freeze the stuffed portobellos. Wrap each one tightly in plastic wrap or aluminum foil, then place them in a freezer-safe container or zip-top bag. They will keep in the freezer for up to 2-3 months.
- To reheat frozen stuffed portobellos, remove them from the freezer and let them thaw in the refrigerator overnight. Once thawed, reheat them in the oven as described above. Alternatively, you can reheat them directly from frozen, but you may need to increase the reheating time to about 20-25 minutes.
- It's important to note that while freezing is possible, the texture of the mushrooms and the filling may change slightly upon thawing and reheating. The mushrooms may become softer and the filling may release some liquid, but the overall flavor should still be delicious.
How To Reheat Leftover Stuffed Portobello Mushrooms
- To reheat leftover pumpkin and bacon stuffed portobellos with brown butter sage, preheat your oven to 350°F (175°C). Place the stuffed mushrooms on a baking sheet lined with parchment paper or aluminum foil.
- If the stuffed mushrooms seem a bit dry, you can drizzle a little extra olive oil or melted butter over the top to help keep them moist during reheating.
- Cover the baking sheet loosely with aluminum foil to prevent the mushrooms from drying out or burning. This will also help the filling heat through more evenly.
- Place the covered baking sheet in the preheated oven and reheat the stuffed mushrooms for about 15-20 minutes, or until they are heated through and the filling is warmed to your liking.
- Alternatively, you can reheat the stuffed mushrooms in the microwave. Place them on a microwave-safe plate and heat them on high power in 30-second intervals until they are heated through. Be careful not to overheat them, as this can cause the mushrooms to become rubbery and the filling to dry out.
- If you have leftover brown butter sage sauce, you can reheat it separately in a small saucepan over low heat, stirring occasionally. Once the stuffed mushrooms are heated through, drizzle the warm sauce over the top for added flavor and richness.
- For a crispy top, after reheating the stuffed mushrooms in the oven or microwave, you can place them under the broiler for a minute or two. Keep a close eye on them to ensure they don't burn.
- Garnish the reheated stuffed mushrooms with fresh sage leaves or a sprinkle of grated Parmesan cheese for added flavor and visual appeal.
Interesting Trivia About Pumpkin and Bacon Stuffed Portobellos with Brown Butter Sage
The portobello mushroom is a great source of antioxidants, vitamins, and minerals. It is particularly rich in selenium, which is essential for the proper functioning of the immune system and thyroid gland. Additionally, portobellos are low in calories and high in fiber, making them a healthy choice for those looking to manage their weight or improve their digestive health.
Budget-Friendly or Splurge: Cost Analysis of Making Stuffed Portobellos at Home
The cost-effectiveness of this pumpkin and bacon stuffed portobellos with brown butter sage recipe largely depends on the availability and cost of ingredients in your area. While pumpkin and portobello mushrooms can be affordable, goat's cheese and sage leaves may be pricier. The addition of bacon can also impact the overall cost. Considering the potential variation in ingredient prices, this recipe may be moderately cost-effective for a household. The approximate cost for a family of four could range from $20 to $30, earning a verdict rating of 7 for taste and creativity.
Is This Stuffed Portobello Recipe Healthy or Not?
This recipe for pumpkin and bacon stuffed portobellos with brown butter sage has both healthy and unhealthy elements. On the positive side, it includes nutrient-dense ingredients like pumpkin, which is rich in vitamins A and C, and portobello mushrooms, which are low in calories and high in fiber. Sage also offers potential health benefits, such as improved brain function and memory.
However, the recipe also contains several high-fat ingredients, including butter, bacon, and goat's cheese. While these ingredients can be enjoyed in moderation, they may contribute to an increased risk of heart disease and other health issues if consumed in excess. Additionally, the recipe calls for a significant amount of butter, which adds to the overall calorie count.
To make this recipe healthier, consider the following suggestions:
- Reduce the amount of butter used in the recipe, or replace some of it with a healthier alternative like olive oil
- Use a leaner cut of bacon or replace it with a vegetarian alternative, such as tempeh or mushrooms
- Opt for a lower-fat cheese, such as feta or a reduced-fat goat's cheese
- Increase the proportion of pumpkin and mushrooms in the recipe to boost the nutrient content and reduce the overall calorie density
- Serve the stuffed portobellos with a side salad or other vegetable-based dishes to create a more balanced meal
By making these adjustments, you can enjoy the delicious flavors of this recipe while also supporting your overall health and well-being.
Editor's Take on These Pumpkin and Bacon Stuffed Portobellos
The combination of earthy portobello mushrooms, savory bacon, and sweet pumpkin creates a harmonious blend of flavors in this recipe. The addition of brown butter sage adds a rich and nutty aroma, elevating the dish to a new level. The goat's cheese brings a creamy and tangy element, balancing the dish perfectly. The cooking method ensures that each component is cooked to perfection, resulting in a delightful texture and taste. Overall, this recipe is a delightful and sophisticated dish that would make a stunning addition to any fall menu.
Enhance Your Pumpkin and Bacon Stuffed Portobellos with Brown Butter Sage Recipe with These Unique Side Dishes:
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Why trust this Pumpkin and Bacon Stuffed Portobellos with Brown Butter Sage Recipe:
This recipe offers a delightful combination of flavors and textures, featuring pumpkin and bacon stuffed into hearty portobello mushrooms. The use of brown butter and fragrant sage leaves adds a rich and aromatic element to the dish. The inclusion of creamy goat's cheese further enhances the overall taste. The step-by-step instructions ensure a successful outcome, and the use of high-quality ingredients guarantees a delicious and satisfying meal. Trust in the expertise and creativity behind this recipe to elevate your culinary experience.
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