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 Scramble
Yield: 1 portion
1 large portobello mushroom
1 tablespoon butter
1/2 leek, cleaned and chopped
1 slice bacon, chopped
splash of milk
1 tablespoon grated cheese
salt, pepper and thyme
Preheat 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.