Stamppot Stuffed Portobellos
A vegetarian take on traditional Dutch stamppot, this recipe features portobello mushrooms stuffed with a savory mixture of sautéed lardons and herbs, served with a side of creamy stamppot.
Ingredients
- ●4 Portobello mushrooms
- ●1 cup lardons
- ●1 cup dutch stamppot
- ●2 tbsp sour sauce
- ●1 tbsp molten sauceoptional
Instructions
- 1
1. Preheat oven to 400°F (200°C).
- 2
2. Clean and prepare the portobello mushrooms by removing the stems and gills.
- 3
3. In a pan over medium heat, cook the lardons until crispy. Set aside.
- 4
4. In the same pan, add the stamppot and cook until heated through.
- 5
5. In a separate pan, combine the cooked lardons, stamppot, and sour sauce. Stir until well combined.
- 6
6. Stuff each portobello mushroom cap with the lardon mixture.
- 7
7. Drizzle the molten sauce over the stuffed mushrooms, if using.
- 8
8. Bake the mushrooms in the preheated oven for 15-20 minutes, or until tender.
- 9
9. Serve the stuffed mushrooms with a side of the stamppot mixture.