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
- 1 large portobello mushroom
- olive oil
- 1 tablespoon butter
- 1/2 leek cleaned and chopped
- 1 slice bacon chopped
- 1 egg
- 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.
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