How to make
The mushrooms are peeled from the top, it is extremely easy and in no case should you run them under running water. If this bothers someone, you could moisten a paper towel and carefully wipe the mushrooms with it.
Usually, mushrooms are not washed under running water, because they absorb a lot of it and their flavor gets ruined and even more so with this wonderful Portobello mushroom, which is characterized, first of all, by its size of about 15 to 18 cm, with a wonderful aroma, it is juicy, does not dry out, if cooked on the grill or in the oven, it is the perfect addition to any savory dish.
After it is peeled, its stump is cut off to the end. With a knife, it is chopped very finely. With a small spoon, very carefully, without hurting the mushroom or breaking it, its gills are removed under the cap. Set aside.
Chop the onion, garlic and parsley very finely. The bacon is cut into very small pieces.
For my convenience, I put all the above products in a blender and grind them very briefly.
In a frying pan suitable for placing in the oven, heat the butter and some of the olive oil over medium heat. Add the grinded ingredients from the blender and fry for 3 to 4 minutes under a lid, stirring occasionally. Season with salt and black pepper. Pour the cap of rum, stir for 30 seconds and add the cream.
Let it reduce to a drier mixture and remove from the heat. Remove the mixture, place on a plate, wipe the frying pan with kitchen paper, drizzle with olive oil and place the mushrooms with their caps facing down to fry very lightly, until they acquire on a slightly golden color, also under a lid. Remove them.
Fill the Portobello mushrooms with the prepared mixture, sprinkle with grated parmesan and place them in a preheated oven at 360°F (180°C) for 5 to 6 minutes.
Take out the stuffed mushrooms, sprinkle with chopped parsley and a little dill.
