Ingredients
- Large Portobello Mushrooms: 4, stems removed
- Olive Oil: 2 tablespoons
- Butter: 2 tablespoons
- Yellow Onion: 1/2, finely chopped
- Garlic: 2 cloves, minced
- Worcestershire Sauce: 1 tablespoon
- BBQ Sauce: 1/4 cup
- Shredded Cheddar Cheese: 1/2 cup
Instructions
- Step 1: Preheat oven to 375°F (190°C). Lightly grease a baking sheet.
- Step 2: In a skillet, melt butter and olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Step 3: Stir in the Worcestershire sauce and BBQ sauce. Simmer for 2 minutes, stirring occasionally, to combine the flavors.
- Step 4: Place the mushroom caps, gill-side up, on the prepared baking sheet. Spoon the sauce mixture evenly into each mushroom cap.
- Step 5: Sprinkle the shredded cheddar cheese over the mushrooms.
- Step 6: Bake in the preheated oven for 15-20 minutes, or until the mushrooms are tender and the cheese is melted and bubbly. Let cool slightly before serving.
Notes
- Refrigerate leftovers in an airtight container for up to 3 days, making sure to let them cool completely first.
- For best results, reheat the mushrooms in a 350°F (175°C) oven until warmed through to maintain their texture and avoid sogginess.
- Serve these Cowboy Mushrooms as a hearty appetizer, a side dish with grilled steak, or even as a topping for burgers!
- Don't overcrowd the skillet when cooking the onion and garlic; cook in batches if needed to ensure even browning and maximum flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American