yields four portions
3 cups (about 8 ounces) broccoli florets
4 slices bacon
8 small or 4 large (7 to 8 ounces each) portobello mushroom caps
2 cups (about 4 ounces) shredded cheddar cheese
In a medium-size saucepan, over high heat, bring 1 quart salted water to a boil; reduce heat, add broccoli and simmer until crisp-tender, 3 to 4 minutes; drain.
In a large (12-inch) skillet, over medium heat, cook bacon until crisp, about 8 minutes; drain on paper towels.
Drain excess bacon fat from skillet. Add mushrooms, gill side down, and cook over medium heat for 5 minutes.
Remove skillet from heat; turn mushrooms.
Sprinkle mushrooms with half the cheese, dividing evenly; spoon broccoli on top; crumble bacon over broccoli; sprinkle with the remaining cheese.
Return skillet to heat and continue to cook mushrooms, covered, just until tender and the cheese has melted, 4 to 5 minutes.
bacon recipe courtesy of: Mushroom Council, 2880 Zanker Road, Suite 203, San Jose, California 95134, (408) 432-7210