Hongos Portobello rellenos con carne molida / Portobello mushrooms stuffed with ground beef.

Hola a todos, como se encuentran? Hoy vamos a cocinar unos deliciosos hongos Portobello con un relleno de carne molida con un toque de BBQ y con una cubierta crocante de queso mozzarella gratinado, se me hace agua a la boca solo con verlos.

Hello everyone, how are you? Today we are going to cook some delicious Portobello mushrooms with a filling of ground meat with a touch of BBQ and with a crunchy topping of gratin mozzarella cheese, it makes my mouth water just by looking at them.

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Los hongos Portobello son como los champiñones que todos conocemos, pero con un mayor tamaño, además de que también tienen un muy buen sabor. Son utilizados de muchas formas, incluso reemplazando la carne en hamburguesas veganas.

Portobello mushrooms are like the mushrooms we all know, but with a larger size, and they also have a very good flavor. They are used in many ways, including replacing meat in vegan burgers.

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Ingredientes / Ingredients:

  • 3 Hongos Portobello / 3 Portobello Mushrooms
  • 100 gr de Carne Molida / 100 gr of Ground Beef
  • 50 gr de Queso Mozzarella Rallado / 50 gr Grated Mozzarella Cheese
  • 1 Cebolla Morada / 1 Red Onion
  • 2 Cucharadas de Salsa BBQ / 2 Tablespoons of BBQ Sauce
  • Media Cucharadita de Salsa Picante / Half a Teaspoon of Hot Sauce
  • 1 Cucharada de Ajo y Cebolla en Polvo / 1 Tablespoon of Garlic and Onion Powder
  • Aceite o Mantequilla / Oil or Butter
  • Sal y Pimienta / Salt and Pepper

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Preparación / Preparation:

1- Empezamos limpiando los hongos / We start by cleaning the mushrooms.

Lo primero es separar el tronco del resto del hongo y lavandolos muy bien, asegúrate de limpiar bien el casquito del hongo.

The first thing is to separate the trunk from the rest of the fungus and washing them very well, make sure to clean the shell of the fungus well.

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2- Seguimos cocinando la carne molida / We continue cooking the ground beef.

La cebolla morada, después de limpiarla, vamos a cortarla en cuadritos lo más pequeños que podamos y la agregamos a un sartén con un poquito de mantequilla o aceite.

The red onion, after cleaning it, we are going to cut it into squares as small as we can and add it to a pan with a little butter or oil.

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Los troncos de los hongos vamos a cortarlos en cuadritos pequeños y a sofreirlos junto con la cebolla. Corta la base de tronco del Portobello y desecha los trozos.

We are going to cut the trunks of the mushrooms into small squares and fry them together with the onion. Cut the trunk base from the Portobello and discard it.

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Agrega la carne molida cuando la cebolla este algo traslúcida y agrega las especias, la BBQ y la salsa picante y dejala cocinar hasta que tome un color dorado.

Add the ground meat when the onion is somewhat translucent and add the spices, the BBQ and the hot sauce and let it cook until it turns a golden color.

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Corrige la sal y pimienta antes de apagar la llama y luego deja reposar la carne hasta que se enfríe un poco.

Correct the salt and pepper before turning off the flame and then let the meat rest until it cools down a bit.

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3- Tiempo de armar y llevar los hongos al horno / Time to assemble and take the mushrooms to the oven.

En un molde para horno, previamente engrasado, colocaremos los cascos de los hongos y agregaremos una pista de sal y pimienta.

In a previously greased baking dish, we will place the shells of the mushrooms and add a hint of salt and pepper.

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Los rellenaremos con la carne molida generosamente. Yo utilice como unas dos cucharadas por Portobello, pero podría haberle puesto un poquito más.

We will fill them with the ground beef generously. I used about two tablespoons per Portobello, but could have added a little more.

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Corona los hongos con el queso mozzarella y llévalos al horno por unos 12 minutos a 180°C.

Top the mushrooms with the mozzarella cheese and bake for about 12 minutes at 180 °C.

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Cuando el queso este gratinado y forme como una capa crocante como ves en la foto, estarán listos, déjalos enfriar un poquito antes de servir.

When the cheese is gratin and firm like a crispy layer like you see in the photo, they will be ready, let them cool a little before serving.

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Buen provecho! / Bon appetit!



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6 comments
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wow!! eso se ve riquisimo y muy facil de hacer. te felicito :D

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Ummm! que receta tan exquisita

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Que delicia, se ve super saboroso!

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