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[Prep: 10 minutes | Cook: 35 minutes| Serve: 4 | Calories: 385 per serving ]
Portobello mushrooms are white and rounded when young, and may be called crimini or baby bellas. As they mature, the cap of the mushroom becomes flat and acquires their distinguishing dark color. They are mostly eaten broiled and grilled, but they can also be fried, baked, or sautéed. Because of their size and format, they are often used as a replacement for hamburgers in vegetarian recipes. Portobello mushrooms have a characteristic meaty texture that gets better the longer the mushrooms are cooked, so grilling may be the best way to bring out the flavor
.: 材料 Ingredients :.
1- Basa Fillet, cut into piece, 400g
2- 5 Portobello Mushroom cap, 3"-4", stemmed off
3- 1 cup Shredded Mozzarella cheese
4- 1/2 bell pepper, cored, diced
5- 1/2 Medium onion, peeled, diced
6- Black pepper flake, 1 tsp
7- Minced garlic, 1 tbsp
8- Barbecue sauce, 3 tbsp
.: 調味料 Seasoning :.
1-Salt, 1/2 tsp
2- Black pepper flake, 1/2 tsp
3- Cornstarch or flour, 1 tbsp
.: 做法 Directions :.
Season the fish with salt and black pepper for 10 minutes. Meanwhile, place the mushroom on the baking rack like the image above. Top each mushroom with 1/4 tsp of salt and black pepper evenly. Bake the mushroom in a pre-heat the oven with 200 Celsius for 20 minutes.
1- Poke into the mushroom. If it is easy to get in, it is cooked through.
2- The faster way to make the golden cheese is to open the oven door (fully or half open). The heat source will activate continuously so that the cheese can melt quicker.
3- Do not flip the fish too often while pan-frying it. Turn it to other side only if one side is brown.
4- It is better to add one layer of sauce mixture before adding the fish because the sauce will hold the fish safely on the mushroom.
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