Lenten Stuffed Mushrooms
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I suggest a very tasty appetizer for a variety of Lenten meals. I would prefer large mushrooms for this dish. They are easier to stuff, have more room for their fillings, and the mushrooms are juicier. To the table, please!
Ingredients for Lenten stuffed mushrooms:
- Mushrooms - 300 g
- Onions - 1/2 piece
- Sweet red pepper - 1/2 Piece
- Soy sauce (Kikkoman TM) - 2 tablespoon
- Dill - to taste
- Black pepper - to taste
- Vegetable oil - 2 tablespoon
- Lettuce leaves / Lettuce (if desired) - to taste
- Salt - to taste
How to cook Lenten stuffed mushrooms step by step with photos
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Prepare Main Ingredients. |
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Peel the onions. Dice. |
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Wash peppers, remove seeds, cut into small cubes. |
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Wipe the mushrooms with a napkin. Separate the stems from the caps. Set the caps aside. Finely chop the skins. |
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Heat the oil in a pan. Fry onion and fry for about 5 minutes until soft. |
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Add chopped mushrooms to onions. Fry for 2-3 minutes. |
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Add bell peppers. Fry for 2 minutes. |
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Add soy sauce to the pan with the vegetables. I use Kikkoman soy sauce. Simmer for 2 minutes. Taste and season with salt and pepper. Let cool. |
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Stuff the mushroom caps with the stuffing. |
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Grease a baking dish with oil. Put ready mushrooms in it. Bake in oven at 190 degrees for 20 minutes. |
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Place ready mushrooms on a serving plate. Sprinkle chopped dill on top. Serve. This dish is delicious both hot and cold. Enjoy!! |
Salt, Black Pepper, Onion, Soy Sauce, Vegetable Oil, Onions, Dill, Mushroom, Pepper, Red Peppers, Soy, Salad leaves, Salad, Starters, Starters With Mushrooms
