This stuffed portobello mushrooms are a delight for any dinner table! Stuffed with creamy cheese flavourful bacon, you’ll be left wanting seconds!
Cuisine : European Course : Appetizer Skill Level : Novice
Prep : 15 mins Cook : 20 mins Ready in : 35 mins Serves : 2
INGREDIENTS:
- 2pcs Portobello Mushroom
- 1 tbsp Bacon
- 1 tbsp Pistachio Kernel
- 2 tbsp Japanese Breadcrumbs
- 1 Egg
- 2 tbsp Cream
- 50g Cheddar Cheese
- 50g Mozzarella Cheese
- 1 tbsp Flour
- 200ml Beer
- 1 tsp Dijon Mustard
- Pinch of Horseradish
- Dash of Tabasco
DIRECTIONS:
- Gently twist off or cut off the stem of each mushroom. Holding a mushroom in one hand, use a spoon to gently scrape out all of the gills from the underside of the Portobello mushroom cap and discard.
- Chop the bacon and pistachio into tiny bits and mix them well with the breadcrumbs, eggs and cream. Season with salt and pepper and set aside.
- Spoon the fillings generously onto the underside of the mushroom cap. Sprinkle over with some mozzarella cheese and oven bake at 190 degrees for approximately 8 to 12 minutes.
- Preparing the fondue: mix the shredded mozzarella cheese and cheddar cheese in a mixing bowl with a pinch of flour.
- Heat up a pot with beer, mustard, horseradish, tobasco and pinch of chopped garlic.
- Add in half of the cheese mixture and stir it constantly till the cheese is melted evenly before adding the rest of the cheese into it.
- Keep the fondue warm and spoon it over the gratinated mushroom and sprinkle with paprika powder.