How to make
The large, delicious Portobello mushrooms are perfect for stuffing because, apart from offering room in their caps for stuffing, their flesh always remains firm and tender even if it's a bit overcooked.
The first step is to remove the stump and clean the cap with a damp cloth. We do not peel them to preserve their authentic brown color.
Lightly salt the inside and drizzle them with olive oil. Place a piece of cheese in each mushroom.
In a pan with a little olive oil sauté the shallot, add tomato sauce, minced meat, salt and black pepper and stir over high heat, until the puree liquid is reduced. We don't need to cook it, until the minced meat is fully cooked, because it will have another heat treatment.
Fill the mushrooms with this stuffing, by trying to distribute it evenly and it overfilling the caps a bit.
Drizzle the stuffed mushrooms with more olive oil if you like and bake them in a 390°F (200°C) oven for 15 minutes.
Serve the stuffed mushrooms with minced meat and cheese warm, sprinkled with dried parsley and fresh sprigs of chives (finely chopped).
Enjoy your meal.
