Bacon was a great idea and Mozzarella cheese goes so well with mushrooms, I think.  Add a crunchy topping and it’s literally a meal in a large mushroom!  I love the crunchy topping.  I use it for topping many casserole dishes.  Daniel's girlfriend, Raquel, loves it too when I use the crunchy topping.  These are so filling, that you can easily cut them in half.  See below I added some ideas for Thanksgiving side dishes.  Hope you all have a great Thanksgiving and wonderful memories with your families.  I think adding a bit of cream cheese and Parmesan cheese to the mixture that goes into the mushrooms will make these even tastier!  On my list to try next time.

4 Portobello mushrooms
2/3  cup chopped fresh mushrooms (150 mL)
2 tbsp bacon fat (30 mL)
1 medium onion, chopped
8 slices bacon, cooked, chopped
Bacon fat
Seasoning salt, to taste, OR
  salt and pepper, to taste
11/4  cups grated Mozzarella cheese (300 mL)
Crunchy Topping (optional):
1/cup grated Monterey Jack cheese, OR other (125 mL)
1/cup Gluten-free Bake Mix 3,  OR use almond meal (75 mL)
2 tbsp butter, melted (30 mL)

Preheat oven to 375°F (190°C).  

Wash mushrooms and lightly scrub, if necessary.  Remove stems and chop finely.  Remove gills from underneath the mushrooms and discard. Rinse and dry the mushrooms with paper towels.  In medium bowl, combine chopped mushroom stems and chopped, fresh mushrooms.

In nonstick skillet, in l tbsp (15 mL) bacon fat, cook onions over medium heat until translucent.  Add remaining bacon fat and chopped mushrooms.  Cook until tender. Stir in bacon bits. 

Brush mushrooms with a little bacon fat on the domes and inside. Sprinkle with seasoning salt, OR salt and pepper inside and out. Bake 10 minutes, then, fill Portobello mushrooms with onion-mushroom-bacon mixture.  Place on greased cookie sheet.  Divide the cheese between all the mushrooms and bake 20 to 30 minutes, or until mushrooms are tender.  Sprinkle with Crunchy Topping, if desired. 

Topping:  In small bowl, combine Monterey Jack cheese, Gluten-Free Bake Mix and butter.  Sprinkle mixture in glass baking dish and bake in 375°F (190°C) oven 20 to 30 minutes, or until evenly golden brown.  Allow to cool slightly and break up into pieces.  Top baked mushrooms with the crunchy topping.  Keep any leftover topping for another vegetable dish or to snack on.

Yield:  1 stuffed mushroom
1 serving
240.9 calories
21.7 g protein
12.9 g fat
7.9 g net carbs

Thanksgiving sides sometimes pose a challenge.  It's always easy to provide the high-carb versions for family and friends who are not low-carbing, however, what about us? I wanted to load up many more photos, but blogger decided it wouldn't let me! Here is the photo index of veggies sides - you can see many more pics over here!