Stuffed Mushrooms
Filled Mushrooms with Hazelnuts and Soy Sauce
Servings: 1 batch
Adjust servings here:
Equipment
- Oven tray
- parchment paper
- frying pan
Ingredients
- 10 mushrooms medium size
- 0.5 cm ginger fresh
- 1 clove garlic
- 1 tbsp soy sauce
- a bit pepper
- a little bit olive oil
TOPPING
- a few hazelnuts
- a few leaves coriander aka cilantro
Instructions
- Preheat the oven to 200°C (400°F).
- Clean the mushrooms by brushing off any dirt and slice off a small part of the stem.
- Use a knife to remove the stems; you can also twist them off. Place the mushrooms upside down on an oven tray lined with parchment paper.
- Chop the mushroom stems as finely as possible and add them to a bowl. Grate the fresh ginger and garlic clove.
- Heat a frying pan over medium-high heat and add a bit of olive oil.
- Sauté the garlic and ginger, then add the chopped mushroom stems. Stir in the soy sauce and pepper, cook for a few minutes.
- Fill the mushroom caps with the mixture using a tablespoon. Press gently the filling in.
- Bake in the oven for 15 minutes at 200°C (400°F).
- Let the mushrooms cool for a few minutes, then sprinkle with chopped hazelnuts and cilantro leaves.
Notes
If you don’t have an oven, you can also heat the stuffed mushrooms in a frying pan. Add a little water, place the mushrooms in the pan, cover with a lid, and steam them on low heat for 8-10 minutes.