Stuffed Portobello
Description
The recipe won't take much time. Portobello mushrooms belong to the same family as common mushrooms, differing from their relatives by their large size (with a flat cap) and brown color. These mushrooms have a pleasant nutty aroma, making Portobello a special ingredient in the finest and most delicious dishes of European cuisine. Serve hot.
Instructions
- 1
Step 1
Ingredients.
- 2
Step 2
Preheat the oven to 230 °C. Wipe the mushrooms with a paper towel to remove dirt.
- 3
Step 3
With a spoon, clean the inside of the cap.
- 4
Step 4
Place the mushrooms in a baking dish. Drizzle a little oil on the bottom and over the mushrooms. Set aside.
- 5
Step 5
Fry the sausage over medium heat.
- 6
Step 6
Add ground red pepper.
- 7
Step 7
While the sausage is cooking, slice the onion...
- 8
Step 8
... dill ...
- 9
Step 9
... pepper ...
- 10
Step 10
... and celery.
- 11
Step 11
Thinly slice the garlic.
- 12
Step 12
Chop the rosemary.
- 13
Step 13
Add the vegetables and rosemary to the sausage and cook covered for about 5-10 minutes.
- 14
Step 14
Add wine or broth to prevent burning. Cook for another 5 minutes.
- 15
Step 15
Meanwhile, prepare the toasts.
- 16
Step 16
Cut the toasts into cubes.
- 17
Step 17
Add bread and cheese to the sausage and vegetable mixture. Add salt and pepper to taste.
- 18
Step 18
Lightly beat the eggs.
- 19
Step 19
Remove the pan from the heat and add the eggs, mix.
- 20
Step 20
Fill the mushroom caps with the resulting mixture.
- 21
Step 21
Sprinkle lightly with cheese.
- 22
Step 22
Place in the oven and cook for 30-40 minutes, or until the mushrooms become soft and the filling turns brownish.
- 23
Step 23
The dish is ready.