These delicious, juicy, totally amazing stuffed mushrooms will blow your mind. Also, leave you a bit gassy if you kinda intolerant of mushrooms. I wasn't before, but ever since I turned my focus to saving the planet by not contributing to the farming of animals, and started eating mushroom-meat, I've kinda developed some sort of intolerance of mushrooms. Or maybe only those grown in laboratories. Not sure yet.
And after that daily dose of information you probably didn't enter this post in search of, I will now continue with the more important stuff.
This recipe is delicious.
Cheap.
Simple.
Leaves you feeling full for a long time.
Happy.
Content.
At peace with life.
Like a little bite of pure joy. Followed by another bite of the equal, if not more, amount of joy.
Look what I can do with my poor excuse for a camera with the need for flash in the middle of the day in Norway
2 HUGE mushrooms (I used champignon), scoop out & finely chop
1 handful walnuts, coarsely chopped
1 spring onion, finely chopped
1 tbsp bread crumbs
1 tbsp feta cheese (or any salty cream cheese)
1 tsp vegeta (like broth, but it's a spice, powder)
1 tsp smoked paprika powder
1 tsp chili powder, fine or coarse
1 tsp oregano, dried
1/2 tsp basil, dried
And now, the rest of the pictures.
The process.
The path towards to a happy tummy.
And,
Chop it up.
All of it - stems and the rest of the umbrella. Except the hats tho
Fry it up.
Use olive oil, but not too much heat. Also, medium heat is the temperature for frying onion at
Then, combine.
In a mixing bo2wl, combine the fried up veggies with feta cheese, bread crumbs, and all em spices.
Now, fill em up.
And if there's any stuffing left, fill up another mushroom.
Or, eat the stuffing.
Bake these beauties at 200C for about 10-15 minutes.
Broil for 5 minutes after drizzling the mushrooms with some grated cheese.
Enjoy.
