Stuffed Mushrooms with Breading

Recipe from Kate Logan

322 views

Cooking time: 35 min

Servings 8

In 35 minutes, you can make a surprisingly hearty dish filled with vibrant colors and a wonderful flavor. Don't you believe it? Then try making these stuffed mushrooms to see by yourself. This recipe is perfect for a light dinner and during Lent.

Champignons

32 pcs.
Bulb onion

4 pcs.
Olive oil

8 tbsp.
Garlic

8 cloves
Greens

8 oz.
Black pepper and salt

to taste
Dried breadcrumbs

4 tbsp.

Calories

509 kcal
Protein

20 g
Fat

19 g
Carbohydrates

68 g

Wipe the mushrooms with a damp cloth and remove the stalks. Grease them with olive oil and roast in a preheated 350°F oven for 10 minutes.
Meanwhile, make the filling: finely chop the onion and garlic. Put them in a hot pan with olive oil and poach them, occasionally stirring with a wooden spatula.
Add there the finely chopped mushroom stalks, green onion and parsley. Continue frying for another 3-4 minutes, and add the soy sauce and freshly ground black pepper. Simmer slightly for 1 more minute.
Transfer the filling from the skillet to a plate. In the same skillet, add the remaining olive oil and bread crumbs. Lightly brown them with constant stirring. Mix the crumbs into the mushroom filling and stir gently.
Take the mold with the roasted caps out of the oven and carefully stuff them with the filling. Bake for another 10 minutes.

Your mushrooms may take longer to cook, as the cooking speed depends on your oven.
You can diversify this version of the stuffing with chicken, pickles or fresh vegetables, such as bell peppers.
You can buy breadcrumbs at the store or make them at home. To do this, dry the bread in a toaster or oven, then grind in a shredder to a powdered state.