Baked mushrooms – portobello
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ingredients
4 pcs portobello mushrooms 1 pcs onion 2 cloves garlic olive oil 1/2 pcs red pepper 50 g ham 1 pcs white mould cheese with green pepper 50 g g grated hard cheese salt
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We like mushrooms. Large creamy portobello mushrooms, red peppers and green pepper mould cheese make a tasty and quick dinner…
1.
Clean the portobello mushrooms, wipe the caps with a kitchen towel, cut out the torsos of the legs, cut into smaller pieces and set aside. Brush the caps with oil. Fry them briefly on both sides in the oil in a frying pan, season with salt and place in an oiled baking dish.
2.
Chop the onion finely, slice the garlic. Wash, dry and cut the peppers into squares, cut the ham in the same way. In the mushroom broth, fry the onions first, add the garlic, mushroom legs, ham and peppers, season lightly with salt and fry everything together briefly.
3.
Fill the caps with the fried mixture and place the pieces of hermelin with green pepper on top. Place in an oven preheated to 170-175°C. Bake for about 20 minutes.
4.
Before the end of baking, remove the baking dish from the oven, sprinkle the mushrooms with grated cheese of your choice, return to the oven and finish baking until the cheese is melted and browned.
5.
This is what a portobello looks like baked.
6.
Look at the cut.
7.
Serve with baked potatoes or homemade bread. Can also be served with a fresh salad mix. Enjoy!
