Stuffed Portobello Mushrooms
Stuffed Portobello Mushrooms
Ingredients
- 4 large or 8 small portobello mushrooms
- 2 tablespoons (30 ml) soy sauce
- 2 tablespoons (30 ml) olive oil
- 1 tablespoon (15 ml) Worcestershire sauce
- 1 teaspoon (5 ml) Dijon mustard
- Salt and pepper
- 2 slices bacon, about 1/4 inch (1/2 cm) thick, cut into small pieces
- 2 cups (500 ml) asparagus, cut into 1/2-inch (1-cm) lengths
- 1 small red pepper, cored and finely chopped
- 1 onion, finely chopped
- 1 cup (250 ml) chicken broth
- 1 cup (250 ml) small homemade
- 2 cups (500 ml) grated Emmenthal cheese
Instructions
- Remove and finely chop the mushroom stems. Set aside. Using a spoon, scrape out the gills (the black part on the underside of the mushroom cap) and discard. Set aside.
Stuffed Portobello Mushrooms