Fay’s stuffed Portobello Mushrooms
Ingredients
6 large Portobello Mushrooms
2 slices of bacon diced
1 egg
I small onion diced
Half cup of sliced leeks
1 glove of Garlic diced
3 cups of spinach leaves
125 grams of Philadelphia cheese
1 cup of mozzarella grated cheese
1 tbs of olive oil
Salt and black coarse pepper
Method
For the Mushrooms
Clean Mushrooms by taking the outer skin of and cut the stems off and dice them and add them also in the frypan to the rest of the veggies
Rub the Mushrooms with olive oil salt and pepper and live them in a tray until ready to be stuffed.
For the stuffing
Cut all ingredients in to small cubes
Place the olive oil in a frypan and sauté the bacon onion the leeks and garlic until they become translucent add the spinach leaves and stirring well until spinach has welted then taking the frypan away from the heat stir in the cream cheese together with the cup of mozzarella and the one egg mixing until all have combined.
With a spoon fill all the Mushrooms with the stuffing and add some more of the mozzarella cheese on top.
Bake in a 180* preheated oven until cheese has melted and is golden brown enjoy!
If you don’t have enough Mushrooms you can also use any other vegetables of your choice I also used zucchini.
