Portobello Mushrooms Stuffed with a Bacon & Leek Scramble March 27, 2013May 12, 2015 Nicola Quinn breakfast, recipe, savoury breakfast I can’t believe I have found a second way to get myself to eat mushrooms. If you want any proof that this mushroom recipe is amazing, it’s that I ate it and actually enjoyed it.I wouldn’t describe my relationship with mushrooms as a love-hate one, more like a hate-hate relationship. I hate them 99.999999% of the time. Even when I do find a recipe that makes me enjoy mushrooms, I very rarely finish it off….except when it comes to this dish.I mean just look at it. A huge portobello mushroom cap brushed with olive oil and grilled in the oven before being stuffed with a light and cheesy bacon and leek scramble. I’m going to have to cut this post short whilst I go into the kitchen and whip another one up.Portobello Mushrooms Stuffed with a Bacon & Leek ScrambleYield: 1 portionIngredients1 large portobello mushroomolive oil1 tablespoon butter1/2 leek, cleaned and chopped1 slice bacon, chopped1 eggsplash of milk1 tablespoon grated cheesesalt, pepper and thymeRecipePreheat the oven to 400°F/200°C. Clean the mushroom and remove the stalk. Brush the top with olive oil and bake until cooked through and juicy - this will vary according to the size of the mushroom.Heat 1 tablespoon of butter in a frying pan and toss in the leaks and bacon. Cook until the bacon is crispy then crack in the egg, splash of milk, cheese, salt, pepper and thyme.Quickly and vigorously whisk so the egg forms a scramble, continue mixing until the egg is solid and cooked through - between 3 and 5 minutes.When the mushroom is cooked, remove it from the oven and stuff with the scramble.3.1http://pinkrecipebox.com/portobello-mushrooms-stuffed-with-a-bacon-leek-scramble/© Pink Recipe BoxHere are the link parties I link up to.