This recipe is inspired by Applegate. View the original recipe here: https://applegate.com/recipes/french-onion-mushroom-cups
At Big Lou’s Onion Sauce we are always looking for all natural and organic products to pair with our onions. That’s why we love Applegate! Their recipe originally called for Applegate Naturals® Shredded Cheddar Cheese but unfortunately I wasn’t able to find it locally.
I decided to take this recipe up a notch and use their Applegate Naturals® Sunday Bacon® . What I love about Applegate is their commitment to quality ingredients. Their bacon is free of chemical nitrates or nitrites, has no artificial ingredients or preservatives and no fillers. I don’t have to really tell you how good bacon tastes right?
Portobello Mushrooms Bring the Nutrition
For vegetarians, portobello mushrooms are a fantastic meaty substitute. Remember those portobello mushroom burgers that have been around way longer than those Impossible burgers or other burger substitutes.
Portobello’s have earned their place as a highly nutritious and delicious fungi. They only contain 25 calories, have no fat or cholesterol and are packed with antioxidants, b vitamins and fiber.
You could easily make this meal vegetarian or vegan by eliminating the bacon and substituting ingredients that fit your lifestyle.
For the #CheeseLovers
As I mentioned earlier it’s difficult to find certain ingredients locally depending on where you live and I was unable to find Applegate’s shredded cheese. I found a great alternative at Trader Joe’s which now makes an organic shredded 3 cheese blend! I loved it and it combines the best of mozzarella, monterey jack and cheddar.
To truly be a french onion recipe I would use Gruyere cheese. Next time I make this that’s likely what I will do. I think you could easily mix up the types of cheese and tweak this recipe to your taste buds.
Our Trick for Crispy Bacon Every Time
Growing up my mom would hate making bacon because of the splatter of the bacon grease. If you grew up in an Italian household you know how bacon grease all over the stove, counter and floor could change the mood of the day due to the amount of cleanup needed to recover from Sunday breakfast. (Love you Mom)
Remember when people thought microwaving bacon would work out? No thanks! Welcome to the future… baked bacon. If you haven’t tried baking your bacon in the oven on a baking sheet you have no idea what you’re missing out on.
For starters the bacon cooks evenly, so every piece is just as crispy down to the last bite. Next, you don’t have to worry about a slip and fall from bacon grease splatter all over your floors and you certainly won’t have grease burns all over your arms.
Simply heat your oven to 400 degrees, line up your bacon on the baking sheet and you’re good to go. Bake for about 15 minutes, sometimes I flip them, sometimes I don’t depending on my mood. Your oven may vary depending on whether or not you have a convection setting.
Do This to Make it a Meal
Portobello mushrooms don’t need to take a back seat. This dish serves as a main course without blinking an eye. As Applegate recommends you could pair this dish with a side salad. I personally would just make more of them and add a nice bottle of red wine.
This meal was quick and easy and perfect for two people on date night. We’d love to hear your suggestions on what to serve this with. Leave us a comment with your side dish recommendations.
Watch How to Make French Onion Mushroom Cups with Bacon
French Onion Mushroom Cup with Bacon Recipe
Serves 2 People
- 2 Portobello Mushrooms
- 1 Tablespoon Olive Oil
- Celtic Grey Salt & Organic Black Pepper
- Fresh Organic Thyme
- 1/2 Cup Big Lou’s Garlic Onion Sauce
- 1 Package Applegate Natural’s Sunday Bacon
- 2 oz Trader Joe”s Organic 3 Cheese Blend
- Preheat your oven to 400°F and line 2 baking sheets with parchment paper, silicon mats or aluminum foil.
- Place Applegate Natural’s Sunday Bacon evenly on the baking sheet and bake for 15 minutes or until crispy. Crumble and set aside.
- Place portobello mushrooms on baking sheet and season with olive oil, salt and pepper.
- Arrange your fresh thyme sprigs on the baking sheet to infuse herbal essence.
- Bake portobello mushrooms for about 30 minutes or until tender.
- Add 1/4 cup of Big Lou’s Garlic Onion Sauce to each mushroom.
- Add crispy bacon to each (save the leftovers for breakfast)
- Top with shredded cheese.
- Place in the broiler for 5 minutes until the cheese is bubbling and gooey.
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