Portobello mushrooms stuffed with cheese, bacon, and cherry tomatoes
- 6 portobello mushrooms
- 500g mixed grated yellow cheeses
- 100g bacon, cubed
- 4-5 cherry tomatoes, cubed.
- salt and pepper
- rocket leaves for garnish
Wipe the mushrooms with a clean cloth and cut the stalks.
In a bowl, mix the cheeses with the bacon and the cherry tomatoes. Add salt an pepper and stuff the mushrooms using a spoon.
Grill in a preheated oven at 180 ° C for 20'. Serve with rocket leaves.