We love Portobello mushrooms. They don’t have a distinctive mushroom taste, so even my husband eats them, though, he’s not a fan of mushrooms. They don’t collapse when baked, they stay juicy. I just stuffed them with my favorite meatloaf. It can be made in advance, so when guests arrive, you just turn on the oven.
2 portions of meatloaf (see recipe)
4 Portobello mushrooms
8 slices of bacon
I mixed the meatball ingredients as usual. I divided the filling in two, spreading one half evenly at the bottom of an oiled ovenproof dish.
I divided the rest of the filling into four parts, formed them into meatballs and shaped them to the mushrooms. I coated the mushrooms with 2 bacons and put them in a preheated oven at 200°C for 30 minutes. If the bacon doesn’t become brown, roast on a higher heat for a few more minutes.
I cut the filling into four pieces and carefully lifted them onto the plates with the stuffed mushrooms. Served them with steamed rice.