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Print Recipe
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. Very tasty.
Cook Time 20 minutes
Servings
Ingredients
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 legs of the mushrooms and fry them in vegetable oil until golden brown. Put it on a plate with the marinade.
    Finely chop the legs of the mushrooms and fry them 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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