Stuffed Portobello mushrooms with smoked bacon cubes and vegetables

The author of this recipe, Belgian Peter De Clercq, cooked this dish at an event in Vilnius on 7-12-2018!

Serves 4

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

for baking:

• 1 handful of Eldurapi fire spice baking 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 between the eight mushrooms. Place a slice of mozzarella cheese on the filling of each portobello mushroom and sprinkle a little sovrano cheese on top.
Place the mushrooms in a covered grill for 10 minutes, or in a Le Panyol wood-burning oven until the cheese melts. Sprinkle the fire herbs on the coals.
 
*Herbs for vegetables:

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

Toast the herbs in a steel pan and grind the toasted mixture in a mortar and pestle or blender. Then mix the resulting mixture together with:

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