Stuffed Mushrooms
Follow our easy-to-master recipe and prepare mushrooms that will be talked about for a long time!
Details
- Preparation Time: 15 minutes
- Cooking Time: 13 minutes
- Difficulty: 2
- Spiciness: 1
- Number of Servings: 2
Ingredients
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1 kg Mushrooms, mushrooms, fresh
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4 pods Garlic, fresh
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3 pieces Spices, bay (leaves)
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4 twig Rosemary, fresh
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1 bouquet Basil, fresh
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1 teaspoon Salt, table
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4 spoon Oil, olive
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1 spoon Spices, mustard seeds, ground
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4 pieces Chili peppers, red chili, dried
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400 ml Water
Steps
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Thoroughly clean the mushrooms and wipe them with a dry cloth, then wash and dry them well. Wash and dry the rosemary and basil thoroughly. Peel the garlic.
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Place a pot on the stove and pour about 400 ml of water into it. Wait for the water to boil, then add the garlic, bay leaves, basil, rosemary, balsamic vinegar, 1 teaspoon of salt, and olive oil.
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Add the mushrooms and cook them covered over moderate heat for about 3 minutes. Stir the ingredients a few times during cooking. Transfer the mushrooms to clean jars using a slotted spoon. Add mustard seeds, herbs (from the pot), and whole chili peppers.
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Bring the liquid to a boil again and pour it over the mushrooms. Close the jars, wait for them to cool to room temperature, and then store them in a cool, dark place.
Nutrition Information (Per 100g)
- Calories: 60.58 kcal
- Fat: 3.63 g
- Saturated Fat: 0.44 g
- Carbohydrates: 4.52 g
- Sugars: 0.89 g
- Protein: 2.83 g
- Fiber: 1.24 g
Advice
Mustard seeds can be replaced with a tablespoon of capers. Use regular glass jars with a screw-on lid. Remember that when storing hot food in jars, it is sufficient to thoroughly wash them beforehand. In all other cases, the jars must be sterilized first. To do this, place the washed jars in a larger pot with boiling water. Cover the pot and let the water boil for about 5 minutes. Then remove the pot from the stove and leave the jars in the hot water until use. Dried chili peppers can be cut into smaller pieces if desired.