פטריות ממולאות גבינה
על המתכון
Healthy & delicious cheese stuffed mushroom recipe. This recipe is gluten free and easy to make. It can be as an appetizer or a side dish.
You can make it with portobello or Champignon mushrooms.
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INGREDIENTS & PRODUCTS USED:
Baking tray: https://amzn.to/2NSTCO3
Pyrex Glass Mixing Bowl Set: https://amzn.to/3kMv3hr
Digital scale: https://amzn.to/2Y4977B
More dinner recipe:
Healthy & Easy Chicken Salad: https://youtu.be/-0biXjuF-Oo
Healthy sweet potato fritters: https://youtu.be/ObNuvDLSp4A
FULL RECIPE:
INGREDIENTS (20 mushrooms):
20 Large Portobello or champignon mushrooms
150 gram (5.3 oz) grated cheese mix 15%
150 gram (5.3 oz) grated bulgarian cheese 5%
100 gram (3.5 oz) cream cheese 5%
1 Large egg
1/4 teaspoon black pepper
1 small onion, chopped and fried
1 tablespoon olive oil (for frying the onion)
10 stems chopped finely
* You can choose cheeses with a higher fat percentage than I chose.
אופן ההכנה
- Preheat oven to 200C (400F) and Place baking sheet on a baking pan.
- Remove the mushroom stems. Cut the stems thinly and set aside. (We will only need half the amount, the remaining half can be added to salad or use another recipe).
- Place the empty mushrooms on a baking pan and bake for about 15 minutes to release liquids.
- Remove the pan from the oven, pour out the liquids from the mushrooms and set aside.
- Chop the onion and fry it on a pan with a tablespoon of olive oil. Set aside.
- In a large bowl add grated mix cheese, grated Bulgarian cheese, cream cheese, egg, black pepper, the chopped onion and the chopped mushrooms.
- Mix until well combined.
- Fill the mushrooms with the cheese mixture and place on a baking sheet. It's ok if it pops over the top a little.
- Bake the mushrooms for 15 minutes in a preheated oven or until the cheeses are melted and the mushrooms are golden.
- Remove from the oven, cool for a few minutes and garnish on top with finely chopped parsley
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