Initially my husband bought mushrooms because he wanted to make spaghetti. It has been few weeks and he never had time to make it. I have one tomato and half of onion left that I don't know what to do with them. I thought stuffed mushroom would be the best because my husband and I decided not to stuff our stomach with dinner late at 10:30 pm, so he asked me to bake his favorite ready-to-eat Samosa every night instead of heavy dinner. I don't know how he can eat them everyday, that's why I thought preparing this stuffed mushrooms, freeze them, then get them baked when needed is the best choice for now and also he can alternate Samosa with my stuffed mushroom.
Ingredients:
17 pcs of White Button Mushroom
15 pcs of Shrimps,
1 Tomato, diced
1/2 Onion, finely diced
1 Stem of Spring Onion, chopped
1 Egg Yolk
1 Wedge Cheese (Optional)
1 Cup of Bread crumbs (to add crunchiness)
2 Tablespoon of Olive Oil
Pinch of Salt & Pepper to taste
Method:
Boil shrimps in water for 10 seconds, chop them and place aside.
Wash mushroom, dry them and scoop the stem out of the mushroom to make a hollow inside. Save the cap and finely chop the stem.
In a bowl, gently combine shrimp, mushroom stem, tomato, onion, spring onion, egg yolk, cheese, bread crumbs, olive oil, salt and pepper all together.
Use a small spoon to stuff the filling into mushroom.
Place all the stuffed mushroom in the baking pan, drizzle them with olive oil. Pre-heat and bake at 375 F for about 20 minutes. Let them stand for another 5 minute before serving.
You can add ketchup or squeeze lemon juice before serving.
Cook note:
Pinch of Salt & Pepper to taste
Method:
Boil shrimps in water for 10 seconds, chop them and place aside.
Wash mushroom, dry them and scoop the stem out of the mushroom to make a hollow inside. Save the cap and finely chop the stem.
In a bowl, gently combine shrimp, mushroom stem, tomato, onion, spring onion, egg yolk, cheese, bread crumbs, olive oil, salt and pepper all together.
Use a small spoon to stuff the filling into mushroom.
Place all the stuffed mushroom in the baking pan, drizzle them with olive oil. Pre-heat and bake at 375 F for about 20 minutes. Let them stand for another 5 minute before serving.
You can add ketchup or squeeze lemon juice before serving.
Cook note:
1) Bake them for only 15 minutes if you want to save them to freeze and serve later.
2) You can make stuffed mushroom with other filling by using whatever you have in your refrigerator.
2) You can make stuffed mushroom with other filling by using whatever you have in your refrigerator.
1 comment:
It looks really good!
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