Hot Stuffed Mushrooms Recipe
Summary
Preparation Time10 MinCooking Time30 Min
Ready In40 MinDifficulty LevelEasy
Ingredients
| Flat field mushrooms- 4 large | ||
| Olive oil | 10 Milliliter | |
| Button mushrooms | 50 Gram | |
| Green pepper | 1 Small | |
| Capers | 10 Milliliter | |
| Garlic | 2 Clove (5gm) | |
| Fresh whole-wheat breadcrumbs - 40g (1 1/2 oz) | ||
| Dried thyme | 5 Milliliter | |
| Lemon juice | 15 Milliliter | |
| Sesame seeds | 15 Milliliter | |
| Gomasio, or salt if preferred - as per taste | ||
| Black pepper | 1 To taste | |
| Cayenne | 1 Pinch | |
| Yogurt | 200 Milliliter (For the dressing) | |
| Lemon juice | 15 Milliliter (For the dressing) | |
| Tahini | 15 Milliliter (For the dressing) | |
| Garlic | 1 Clove (5gm) (For the dressing) | |
Directions
GETTING READY
1.Remove the stalks of large mushrooms and steam the caps for 3-4 minutes until soft.
2.Preheat the oven to gas mark 4, 180 degrees.
MAKING
3.Take a shallow heatproof dish, put the mushroom caps in it by placing the rounded side down.
4.Take a pan, heat oil in it and fry the diced mushrooms with green peppers, capers and garlic for 3-4 minutes until tender.
5.Once done, turn off the flame and stir in breadcrumbs with thyme, lemon juice and sesame seeds.
6.Add seasoning of gomasio, pepper and cayenne.
7.Transfer the mixture on top of mushroom caps and bake for 10- 15 minutes or grill on moderate for 4-5 minutes.
8.Combine yogurt, lemon juice, tahini and garlic.
SERVING
9.Serve warm mushrooms with the yogurt dressing.
1.Remove the stalks of large mushrooms and steam the caps for 3-4 minutes until soft.
2.Preheat the oven to gas mark 4, 180 degrees.
MAKING
3.Take a shallow heatproof dish, put the mushroom caps in it by placing the rounded side down.
4.Take a pan, heat oil in it and fry the diced mushrooms with green peppers, capers and garlic for 3-4 minutes until tender.
5.Once done, turn off the flame and stir in breadcrumbs with thyme, lemon juice and sesame seeds.
6.Add seasoning of gomasio, pepper and cayenne.
7.Transfer the mixture on top of mushroom caps and bake for 10- 15 minutes or grill on moderate for 4-5 minutes.
8.Combine yogurt, lemon juice, tahini and garlic.
SERVING
9.Serve warm mushrooms with the yogurt dressing.
Chef
