How to make
The mushrooms are cleaned, and their stumps are removed. They are cut into small pieces and placed in a bowl.
Dice the bacon and gouda, add them into the bowl and season with freshly ground black pepper.
At the bottom of each cap, put a little butter and sprinkle a little salt.
The mushrooms are filled with the mixture from the bowl, they are covered with a row of sliced cherry tomatoes and finally slices of mozzarella.
The stuffed mushrooms are baked in an oven heated to 360°F (180°C) for about 30 minutes.
Serve the Stuffed Portobello Mushrooms warm and garnished with finely chopped spring or Siberian onions.
