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 Mushrooms stuffed with Rice Recipe
The mushrooms are very juicy with a pleasant sweet and sour taste and a stunning aroma of spices and garlic.
Course Dinner Dishes, Holiday Food Ideas, Snacks Ideas
Cuisine Polish Cuisine
Keyword Easy, For Beginners
Cook Time 20 minutes
Servings
Ingredients
Course Dinner Dishes, Holiday Food Ideas, Snacks Ideas
Cuisine Polish Cuisine
Keyword Easy, For Beginners
Cook Time 20 minutes
Servings
Ingredients
Instructions
  1. For the marinade, pass the garlic through a press, add soy sauce, thyme, rice vinegar, tomato sauce, sugar and ground black pepper.
    For the marinade, pass the garlic through a press, add soy sauce, thyme, rice vinegar, tomato sauce, sugar and ground black pepper.
  2. Mix everything well.
    Mix everything well.
  3. Wipe the mushrooms with a damp cloth (it is better not to wash them, so that they are not saturated with water), remove the leg. Fill each cap with a small amount of marinade. 1-2 tablespoons of marinade to leave.
    Wipe the mushrooms with a damp cloth (it is better not to wash them, so that they are not saturated with water), remove the leg. Fill each cap with a small amount of marinade. 1-2 tablespoons of marinade to leave.
  4. Finely chop the mushroom legs and fry in vegetable oil until golden brown. Put it on a plate with the marinade.
    Finely chop the mushroom legs and fry in vegetable oil until golden brown. Put it on a plate with the marinade.
  5. Add a little salt and mix with 2 tablespoons of boiled rice. Fill the caps, place on a baking sheet and bake in the oven at 200°C for 15 minutes.
    Add a little salt and mix with 2 tablespoons of boiled rice. Fill the caps, place on a baking sheet and bake in the oven at 200°C for 15 minutes.
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