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.
Bon Appetit!
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