Portobello in tomatoes

This is lunch or dinner. 

I love portobello mushrooms. I made the recipe some time ago and I hope that I reconstructed it now, because I wrote down exactly all the ingredients and steps I took in the notebook.


3 the

  • 6 portobello mushrooms
  • 1 onion
  • 1 clove of garlic
  • oil
  • 1 green pepper
  • 100g of bacon
  • 1 can of tomatoes
  • 1 tablespoon of piri piri or sriratcha sauce
  • 1 teaspoon Worcestershire sauce
  • salt pepper
  • 1 teaspoon of basil
  • 1/2 teaspoon garlic powder
  • 3 slices of ham
  • 100g of goat cheese
  • 100g will be cheddar
  • 6 dried tomatoes

Chop the onion and garlic finely. Dice the pepper and bacon into small cubes.

Heat 2 tablespoons of olive oil in a frying pan, add garlic and onion, fry until golden brown.

Then add the bacon, brown for 2-3 minutes and add paprika. Fry the peppers until soft.

Add canned tomatoes to the pan and mix thoroughly. Season with piri piri or sriratcha sauce, Worcestershire sauce, basil and powdered garlic. We try and, if necessary, salt and pepper.

Wash the mushrooms, cut out the legs and add them to the sauce.

Place dried tomatoes, sliced ​​into slices, and 1/2 slice of ham in each mushroom. Then separate the goat cheese and cheddar.

Make space in the pan with the sauce and spread the stuffed mushrooms. Cover with a lid and simmer until the cheese melts for about 10 minutes, making sure it does not burn.

Place 2 mushrooms and part of the sauce on each plate.

Bon Appetit!

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