Who needs a crust when garlicky mushrooms fulfill that role gorgeously in these Quiche Lorraine filled Portabella Mushrooms with Gruyère cheese and bacon!
It’s not often that I find four reasonably equal large portabella mushrooms so when I do, I like to make a recipe that puts them center stage. I can’t bear to cut up such beautiful specimens and destroy their perfect shape and size.
While I’ve made quiche Lorraine, that typical French recipe with bacon and Gruyère cheese, feel free to substitute your favorite cheese and perhaps ham, chicken or a cooked vegetable for the bacon.
Quiche Lorraine filled Portabella Mushrooms
I use store-bought already cooked bacon crumbles here but you can certainly fry up two or three strips of bacon then chop them with a sharp knife. These make a special first course or side for any meal. We actually ate them this time as a main course with salad and steamed baby broccoli on the side. A lovely meal!
Ingredients
4 large portabella mushrooms
2 cloves garlic
Olive oil
Fine sea salt
Freshly ground black pepper
1 egg
1/4 cup or 60ml cream
1/2 cup or 50g Gruyère cheese, grated, plus extra for topping
1/4 cup or 30g crispy bacon crumbles
Optional garnish: chopped chives
Method
Preheat your oven to 410°F or 210°C.
Cut the stems off of the mushrooms, discarding any hard ends. If you have a vegetable stock bag in the freezer, pop the rest of the stems in there.
Mince the garlic. Put the mushrooms cap side up in a baking pan. Add the garlic and a drizzle of olive oil. Sprinkle lightly with salt and pepper.
Roast in the hot oven for about 10-12 minutes.
Meanwhile, in a mixing bowl, whisk the egg and add the cream.
Stir in the grated cheese and bacon crumbles.
Remove the filled mushrooms from the oven and leave to cool for about five minutes.
Divide the quiche filling between the mushroom and sprinkle with a little extra grated cheese and some black pepper.
Bake for 8-10 minutes or until the filling is just setting. Turn your oven on to broil for a few minutes to brown the tops. Keep a very close eye on the filling to make sure it doesn’t burn.
Leave to set for a few minutes then garnish with a few chopped chives, if desired. Serve warm or at room temperature.
Enjoy!
It’s Sunday FunDay and today my blogger friends and I are sharing mushroom recipes! Check out the links below:
- Beef Tips with Mushroom Gravy from Palatable Pastime
- Boursin Stuffed Mushrooms from A Day in the Life on the Farm
- Cheesy Stuffed Mushrooms from Amy's Cooking Adventures
- Mushroom Spinach Curry from Mayuri’s Jikoni
- Mushrooms in Creamy Gravy from Sneha's Recipe
- Quiche Lorraine Filled Portabella Mushrooms from Food Lust People Love
- Stir-Fried Cellophane Noodles with Enoki Mushrooms from Karen's Kitchen Stories
- Three Mushroom Pâté from Culinary Cam
We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.
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