Portobello stuffed with bacon and bryndza
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Contents
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ingredients
4 pcs portobello pcs overgrown smoked bacon 1 pcs small onion 150 g bryndza 1 pcs egg pcs ground black pepper
step
1.
Clean the portobello mushrooms, remove the legs and hollow them out a little. Season lightly with salt and place on a small greased baking tray. In a frying pan, fry the chopped bacon, after a while add the onion and later the chopped legs and the hollowed out mushroom insides and sauté. Let the mixture cool slightly.
2.
Add the egg to the mixture and stir, followed by the bryndza and stir again. Season with ground black pepper. Be careful with the salt, both the bryndza and the bacon are salty. Fill the portobello with this mixture and bake at 180 degrees for about 20 minutes. Enjoy.
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