Saturday, June 30, 2018

Portobello Mushroom stuffed with Mozzarella Cheese and Bacon

A light and healthy meal can be cooked up with some simple ingredients found in our larder and refrigerator.

4 Portobello Mushrooms
1 medium onion
5 bacon strips
Mozzarella Cheese (add Parmesan if desired)
Olive oil, cracked black pepper and salt
Adding some garlic won't harm it.

Heat oven to 205°C, rinsed mushrooms quickly in water, scraped the gills out and removed stem. Dry with paper towels. Do not drowned mushrooms with water as it can be soggy and hard to cook and bad to eat.

Place mushrooms on the oven pan top down and sprinkle some olive oil and then slide it into oven. Cook for 15mins or shorter. Now cook the fillings for the mushroom.

A fee drizzle of olive oil into the pan. Medium to high heat. Put the chopped onion in and cook for a few minutes until brown, add the bacon strips and cook for another few minutes. Once the mushrooms are out, add a few dashes or cracked black pepper and salt for both sides.

Fill the underside of the mushrooms and then onion and bacon and top it up with Mozzarella. Pop it back into the oven for another 5minutes to finish. Bon Appetite.

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