Stuffed Portobello Mushrooms | RICARDO

Ingredients

• 4 large or 8 small portobello mushrooms
• 2 tablespoons (30 ml) soy sauce
• 2 tablespoons (30 ml) olive oil
• 1 tablespoon (15 ml) Worcestershire sauce
• 1 teaspoon (5 ml) Dijon mustard
• Salt and pepper
• 2 slices bacon, about 1/4 inch (1/2 cm) thick, cut into small pieces
• 2 cups (500 ml) asparagus, cut into 1/2-inch (1-cm) lengths
• 1 small red pepper, cored and finely chopped
• 1 onion, finely chopped
• 1 cup (250 ml) chicken broth
• 1 cup (250 ml) small homemade
• 2 cups (500 ml) grated Emmenthal cheese