Recipe: Bacon and Blue Cheese Stuffed Portobello Mushrooms with Balsamic GlazeDescription: Large portobello mushroom caps filled with crispy bacon crumbles, tangy blue cheese, fresh herbs, and breadcrumbs, then baked until golden and drizzled with sweet balsamic reduction.Serves: 4 people Total Time: 45Difficulty: Easy to follow Ingredients needed: 4 pieces portobello mushroom caps, 100 g bacon, 100 g blue cheese, 0.5 cup bread crumbs, 0.25 cup parsley, 0.25 teaspoon black pepper, 0.5 cup balsamic vinegarInstructions: Preheat the oven to 180°C (356°F). Cook the bacon in a skillet over medium heat until crispy, then remove and crumble. Remove the stems from the portobello mushrooms and place the caps on a baking sheet. In a bowl, combine crumbled bacon, blue cheese, breadcrumbs, chopped parsley, and black pepper. Fill each portobello cap with the bacon and cheese mixture. Bake in the preheated oven for 20-25 minutes or until the mushrooms are tender and the tops are golden. While mushrooms are baking, prepare the balsamic glaze by simmering balsamic vinegar in a small pot until reduced by half. Drizzle the balsamic glaze over the baked mushrooms before serving.Perfect for: Meal planning, weekly preparation, home cooking Tags: appetizer, baked, vegetarian, easyThis Bacon and Blue Cheese Stuffed Portobello Mushrooms with Balsamic Glaze recipe is designed for easy meal planning and preparation. It serves 4 people and can be made in 45 minutes. Great for weekly meal prep and family dinners.