Stuffed Portobello mushrooms with smoked bacon cubes and vegetables

The Belgian author of this recipe, Peter De Clercq, prepared this dish at an event held on 12/07/2018 in Vilnius!

Portions 4

• 4 slices smoked bacon, vegetables such as celery and peppers, all finely chopped
• 2 shallots
• 2 cloves of garlic
• 4 teaspoons of fresh chopped tarragon leaves
• 4 sprigs of chopped basil
• 8 small portobello mushrooms
• herbs for vegetables*
• 2 fresh mozzarellas
• 150 g grated Sovran cheese (hard cheese)

for baking:

• 1 handful of Eldurapi fire spiced cooking herbs

Cut the bacon, vegetables and shallots into small cubes, crush the garlic cloves and mix with the fresh herbs. Mix with the herbs for the vegetables and divide the mixture among the eight mushrooms. Place a slice of mozzarella cheese on top of each portobello mushroom filling and top with a little sovrano cheese.
Place the mushrooms in the closed grill for 10 minutes or in the Le Panyol wood-fired oven until the cheese melts. Sprinkle the fire herbs over the coals.
 
*herbs for vegetables:

• 20 g of coriander seeds
• 15 g of cumin seeds
• 5 g of mustard seeds
• 8 g of peppercorns

Roast the herbs in a steel pan and grind the roasted mixture in a coffee grinder or blender. Then mix the resulting mixture together with:

• 2 g of ginger
• 4 g of turmeric powder
• 2 g of curry powder
• 1 g of nutmeg powder
• 10 g of sea salt