Ingredients:
- 300g of portobello mushrooms
- bbq spice rub
- half an onion
- 2 slices of bacon
- a little parsley
- bbq dry rub
- an appropriate amount of unsalted butter
- 1/4 teaspoon of salt
- 1/2 teaspoon of sugar
- Tea powder seasoning
- an appropriate amount of freshly - ground black pepper
- an appropriate amount of mozzarella cheese
Steps:
- 1. Wash and dry the portobello mushrooms. Separate the mushroom caps from the stems and chop the stems.
- 2. Chop half an onion and two slices of bacon.
- 3. Chop the parsley roots and leaves separately. The leaves will be used at the end.
- 4. Heat and melt an appropriate amount of butter in a pan. Pour in the chopped mushroom stems, onion, bacon, and parsley roots and stir - fry.
- 5. Add 1/4 teaspoon of salt and 1/2 teaspoon of sugar and stir - fry until the water in the pan is dried out. Add more freshly - ground black pepper before taking out.
- 6. Fill the mushroom caps with the stir - fried filling until they are full.
- 7. Arrange them in a suitable container. It's okay to put them directly on a baking tray.
- 8. Sprinkle some freshly - ground black pepper, tea powder seasoning, and salt on the surface. Put some parsley leaves and mozzarella cheese on top.
- 9. Put them in a pre - heated oven at 170°C and bake for 55 minutes.
Tips:
- 1. Mushrooms have a high water content. There will be juice in the container after baking. The juice is very delicious and can be used to mix with rice or eaten directly.
- 2. The amount of salt should be adjusted appropriately according to the saltiness of the bacon.
- 3. Each oven has its own characteristics. You must know its features well to bake a perfect product.