Lenten stuffed mushroom caps
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I don't know about you, but by the end of Lent I don't know what I want. All at once and nothing in particular. And it would be delicious, beautiful and not quite usual.
Ingredients for lean stuffed mushroom caps:
- Champignons (large) - 4 pcs
- Carrots - 1 pc
- Onion - 1 pc
- Rice - 1 handful.
- Vegetable oil - 100 g
- Oat flakes - 1 handful.
- Ketchup (preferably your own) - 1 tablespoon
- Cherry tomatoes - 1 pc
- White pepper
- Salt
How to cook Lenten stuffed mushroom caps step by step with photos
Prepare the ingredients. | |
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Choose the biggest mushrooms. |
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Make a circular cut |
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Remove the stalks and clean out the inside half of them, then season them with salt. |
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Grate carrots on a coarse grater and fry in oil until soft. Chop the onion and the mushroom stalks and fry until soft. Boil the rice according to the instructions. Dice tomato. |
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Pour evenly water over rolled oats and let stand for 10 minutes. Then strain with a blender and strain through a sieve. We need 2 tablespoon of this liquid to bind the filling. |
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Now mix the vegetables, the rice, the oatmeal liquid. Season with salt and pepper, add ketchup and stuff. |
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Butter the foil, place the caps and cover the top with foil. Pour water between the foil and the pan, to prevent the mushrooms from sticking. |
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Bake at t=180 for about 20 minutes, but it all depends on the oven. |
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At the end you can open it and brown it a bit in the oven. |
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ENJOY!!!! |
Salt, Vegetable Oil, Ketchup, Onions, Rice, Carrots, Oat Flakes, Mushroom, Cherry tomatoes, Starters, White Peppers, Starters With Mushrooms
