Ingredients and Weight:
- 8 Portobello mushrooms (about 200 grams each)
- 1 can (about 140 grams) artichoke hearts, drained and chopped
- 8 slices of bacon, cooked and crumbled
- 1/2 cup chopped fresh parsley
- 1/4 cup chopped fresh chives
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Preparation Time: 30 minutes
Cooking Time: 20 minutes
Difficulty Level: Level 3 (Moderate)
Preparation Method Steps:
- Preheat the oven to 375°F (190°C).
- Clean the mushrooms by removing the stems and wiping off any dirt. Arrange them on a baking sheet.
- In a bowl, combine the artichoke hearts, bacon, parsley, and chives. Season with salt and pepper. Mix well.
- Spoon the artichoke mixture into the mushroom caps.
- Drizzle the stuffed mushrooms with olive oil.
- Bake for 15-20 minutes or until the mushrooms are tender and the tops are lightly browned.
Nutritional Information:
(Per serving: 2 mushrooms) Calories: 140, Fat: 7g, Carbohydrates: 12g, Protein: 7g.
Dish Characteristics:
- This dish combines the flavors of artichoke and mushroom, creating a unique and appetizing dish.
- The combination of bacon and vegetables adds a rich and savory taste.
- The dish is visually appealing with its vibrant green and brown colors.
User Comments:
- "The combination of artichoke and mushroom was unexpected but absolutely delicious!"
- "The stuffing was flavorful and the mushrooms were cooked to perfection."
- "I added a sprinkle of cheese on top before baking, which gave an extra layer of flavor."
Special Precautions and Tips:
- Be sure to clean the mushrooms thoroughly to remove any dirt or grit.
- Adjust the seasoning according to your taste.
- For a vegetarian version, omit the bacon and increase the amount of artichoke hearts.
- If you prefer a more robust flavor, you can use a combination of different herbs and spices such as oregano or thyme.
