Recipe: Lenten stuffed mushroom caps step by step with pictures | Handy.Recipes

Lenten stuffed mushroom caps

Cooked lean stuffed mushroom caps

Time to cook: 30 minutes

Total Servings: 2

Nutritional Value

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.

Author of the recipe

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.

Choose the biggest mushrooms.

Make a circular cut

Remove the stalks and clean out the inside half of them, then season them with salt.

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.

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.

Now mix the vegetables, the rice, the oatmeal liquid. Season with salt and pepper, add ketchup and stuff.

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.

Bake at t=180 for about 20 minutes, but it all depends on the oven.

At the end you can open it and brown it a bit in the oven.


Nutritional Value:

Whole Dish:
1172.8 Calories
13.6 g
103.6 g
50.3 g
Per Serving:
586.4 Calories
6.8 g
51.8 g
25.2 g
249.5 Calories
2.9 g
22 g
10.7 g

Salt, Vegetable Oil, Ketchup, Onions, Rice, Carrots, Oat Flakes, Mushroom, Cherry tomatoes, Starters, White Peppers, Starters With Mushrooms

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