Marinated Portobello Mushrooms Stuffed With Bacon, Asparagus and Pepper

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What a wonderful combination of flavors! Again, this is a recipe that can be prepped in advance and put together after a long day in the office. Pre-cut veggies were sautéed along with bacon before a full cup of chicken broth was added. The entire mix was brought to a boil and then reduced to almost nothing to lock in all of the wonderful flavor of the ingredients. I added a cup of my Hamburger Bun Croutons to finish out the stuffing mixture. The marinated portobellos are stuffed and then topped with shredded Emmenthal cheese. Pop these in the oven for 20 minutes and prepare yourself for a wonderfully savory dish. Serve these as a side or as a complete meal as we did here.

Note: This recipe could easily be adjusted to create a vegetarian or vegan offering.


MARINATED PORTOBELLO MUSHROOMS STUFFED WITH BACON, ASPARAGUS & PEPPER (Serves 4)

Marinade Ingredients

  • 4 large portobello mushrooms
  • 2 tablespoons soy sauce
  • 2 tablespoons olive oil
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • Salt and pepper

Filling Ingredients

  • 2 slices bacon, about 1/4 inch thick, cut into small pieces
  • 2 cups asparagus, cut into 1/2-inch lengths
  • 1 small red pepper, cored and finely chopped
  • 1 onion, finely chopped
  • 1 cup chicken broth
  • 1 cup small croutons
  • 2 cups grated Emmenthal cheese

Directions

  1. 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.
  2. In a large bowl or freezer bag, combine all the marinade ingredients. Add the mushroom caps and coat well. Marinate for about 10 minutes.
  3. With the rack in the middle position, pre-heat the oven to 400°F. Line a baking sheet with aluminum foil or parchment paper.
  4. 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.
  5. 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.

portobello

~ from RicardoCuisine.com

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About Worth Stopping By . . .

I am a blogger who would rather talk than write. I enjoy traveling, family time, friends and food/fine dining. I have made some real efforts in the kitchen lately, and I blog in order to document and motivate myself to: 1.) fully use all of the fresh ingredients in my kitchen and 2.) cook healthy, creative meals.

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