Stuffed Portobello mushrooms

LER EM PORTUGUÊS

Another delicious recipe of Portobello mushrooms. This one is very simple and quick. Removing the interior of the mushrooms can be trick, but if you use a spoon or something like that it is simple. The only precaution you must have is always leave about 1 cm around the mushroom. If the mushroom eventually breaks, you can use toothpicks and join the two parts.

INGREDIENTS:

• 3-4 Portobello mushrooms
• 1 steak with approximately 200 grams
• 1 large carrot
• 1 fresh cheese (I used Mozzarella)
• 1 coffee spoon of unsalted butter (or olive oil)
• 1 coffee spoon of black pepper
• Salt

METHOD:

1. Preheat the oven at 250°C.

2. Start by removing the stalk and the central interior of the mushrooms. Cut into pieces.

3. Put the mushrooms in an oven tray or baking dish lined with parchment paper and season with black pepper and salt. Cook while you prepare the rest.

4. Slice the steak and the carrot. In a frying pan add the unsalted butter, the steak, the carrot and the interior of the mushrooms. Season with black pepper and salt and mix. Let it cook for 7 minutes or until the steak is cooked.

5. In a food processor, triturate the filling with 1/3 of the cheese.

6. Remove the mushrooms from the oven, and if water appeared, please remove it. Then, divide the filling evenly between the mushrooms. Top with the remaining cheese. Bake for 5-7 minutes or until the cheese melted. If you want, you can add an egg after the cheese. 

Enjoy!