Stuffed Portobello Mushrooms

Name: Stuffed Portobello Mushrooms
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 serving(s)
Ingredients: 4 large or 8 small portobello mushrooms; 2 tablespoons (30 ml) soy sauce; 2 tablespoons (30 ml) olive oil; 1 tablespoon (15 ml) Worcestershire sauce; 1 teaspoon (5 ml) Dijon mustard; Salt and pepper; 2 slices bacon, about 1/4 inch (1/2 cm) thick, cut into small pieces; 2 cups (500 ml) asparagus, cut into 1/2-inch (1-cm) lengths; 1 small red pepper, cored and finely chopped; 1 onion, finely chopped; 1 cup (250 ml) chicken broth; 1 cup (250 ml) small homemade; 2 cups (500 ml) grated Emmenthal cheese

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Preparation 20 min
Cooking 30 min
Servings 4

Nut-free
Egg-free

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Ingredients

- 4 large or 8 small portobello mushrooms
Marinade
- 2 tablespoons (30 ml) soy sauce
- 2 tablespoons (30 ml) olive oil
- 1 tablespoon (15 ml) Worcestershire sauce
- 1 teaspoon (5 ml) Dijon mustard
- Salt and pepper
Filling
- 2 slices bacon, about 1/4 inch (1/2 cm) thick, cut into small pieces
- 2 cups (500 ml) asparagus, cut into 1/2-inch (1-cm) lengths
- 1 small red pepper, cored and finely chopped
- 1 onion, finely chopped
- 1 cup (250 ml) chicken broth
- 1 cup (250 ml) small homemade
- 2 cups (500 ml) grated Emmenthal cheese

Preparation

- Remove and finely chop the mushroom stems. Set aside. Using a spoon, scrape out the gills (the black part on the underside of the mushroom cap) and discard. Set aside.
Marinade
- In a large bowl or freezer bag, combine all the ingredients. Add the mushroom caps and coat well. Marinate for about 10 minutes.
- With the rack in the middle position, preheat the oven to 200°C (400°F). Line a baking sheet with aluminum foil or parchment paper.
Filling
- Fry the bacon in a skillet over medium heat until browned. Add the chopped mushroom stems, asparagus, bell pepper and onion. Season with salt and pepper. Sauté over medium-high heat for about 2 minutes. Add the broth. Bring to a boil and reduce until almost dry. Add the croutons and mix well. Set aside.
- Remove the mushroom caps from the marinade and arrange them on the cookie sheet. Season with salt and pepper. Fill with the stuffing and sprinkle with the cheese. Roast until the cheese is lightly browned, about 20 minutes.
- Serve as a starter or as a side dish for grilled meats.

Stuffed Portobello Mushrooms

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Ingredients

Marinade

Filling

Preparation

Marinade

Filling

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