Loaded Portobello Mushrooms

Name: Loaded Portobello Mushrooms
Cook time: 35 min
Total time: 35 min
Yield: 3
Ingredients: 4 x portobello mushroom; 1 x shallots; 1 clove garlic; 3 slices bacon; 1 tbsp fresh thyme; 3 tbsp bread crumbs

av Cravings by Linda

Servings

The perfect condiment to meat dishes or tapas. This can also be served as a starter or lunch. For lunch serve 2-3 mushrooms per person. If served as lunch top with some creme fraiche and with toast/baguette. This can easily be made vegetarian/vegan. Replace bacon with fried tofu. You need rapseed oil and butter for this recipe. To taste: maldonsalt and freshly grounded black pepper. Garnish with parmesan and thyme before serving.

Ingredients

4 x portobello mushroom
1 x shallots
1 clove garlic
3 slices bacon
1 tbsp fresh thyme
3 tbsp bread crumbs

Method

Preheat oven to 200 C, fan forced. Prepare a pan with parchment paper. Cut out the stem (stalk) of 3 of the mushrooms. Save the stems. Set the 3 mushroom aside. Finely chop the last mushroom and stems. Finely chop shallots, thyme and garlic. Chop bacon in small pieces.
Add bacon to a frying pan on medium/high heat. Fry until golden and add chopped mushrooms. Fry 2-3 minutes and lower heat to medium. Add 1-2 teaspoons butter, shallots, garlic and thyme. Let cook for 2-3 minutes. Remove frying pan from heat and mix in 1,5 tablespoons bread crumbs. Add maldonsalt and freshly grounded black pepper to taste. Stir until well combined.
Transfer the 3 mushrooms to the prepared pan with parchment paper and devide the bacon mixture in the 3 mushrooms. It should be about 3 big tablespoons of filling for each mushroom. Sprinkle ½ tablespoon bread crumbs and 1 tablespoon rapseed oil on each mushroom.
Bake in oven for about 10-15 minutes. Grate some parmesan over the mushrooms and garnish with thyme before serving.