4 large or 6 small portobello mushrooms
3 slices of bacon, cut into 1/2 inch pieces
2 cups asparagus, cut into 1 inch pieces
1 small red pepper, chopped
1 onion, chopped
1 cup chicken stock
2 Tbs soy sauce
2 Tbs olive oil
1 Tbs Worcestershire sauce
1 t Dijon mustard
salt & pepper to taste
Remove mushroom stems and spoon out the gills. Mix marinade well. Place mushroom caps in large bowl or bag and pour marinade over caps. Allow to soak for 10 minutes.
Place oven rack in center of oven and preheat to 400 degrees.
Fry bacon in large skillet and then cut into pieces. In same skillet, cook asparagus, pepper, and onion over medium heat. Add chicken broth and simmer until broth is absorbed.
Place marinated mushroom caps on baking sheet and fill with vegetable mixture. Bake for 20 minutes.
My mom first made this recipe for me and it was great! It can be served as a meal, or as an appetizer. Healthy (besides the bacon) and delicious, and a unique way to serve portobellos.