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Vegetarian Stuffed Mushrooms

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We hope you got benefit from reading it, now let’s go back to vegetarian stuffed mushrooms recipe. You can have vegetarian stuffed mushrooms using 8 ingredients and 11 steps. Here is how you do it.

The ingredients needed to prepare Vegetarian Stuffed Mushrooms:
  1. Take 12 Button mushrooms
  2. Get 1 Creamy Brie cheese
  3. Provide 1 Fine panko
  4. Provide 1 Kombu based dashi stock (granules)
  5. Provide 1 Good quality salt
  6. Use 1 Black pepper
  7. Use 1 Katakuriko
  8. Provide 1 Egg
Instructions to make Vegetarian Stuffed Mushrooms:
  1. Remove the stems of the mushrooms. Sprinkle a little salt over the gills. (I use fine Himalaya salt.)
  2. Mince the stems. Chop the Brie and combine with 12 of the chopped stems.
  3. Mix the chopped mushroom stems and Brie in a bowl.
  4. Add half a teaspoon of kombu dashi (granules) to Step 3, along with half a teaspoon each of salt, pepper, katakuriko, and 1 tablespoon of water. Mix well.
  5. Stuff the mushroom caps with Step 4 and form a mound.
  6. Dredge the 12 stuffed mushrooms in katakuriko. If you prefer to skewer them, do so now.
  7. Beat the egg. Put 4 to 5 tablespoons of katakuriko and panko in two separate small dishes.
  8. Pour a small amount of oil in a frying pan and heat over low to medium heat.
  9. After the oil is heated, coat the prepared mushrooms with beaten egg and panko. Fry the mushrooms in the frying pan.
  10. Ensure that you don't burn the surface (reduce the heat if necessary) and flip over several times. Fry until all sides are crispy.
  11. Fry until golden brown. Add a wedge of lemon if you prefer.

These Vegetable Stuffed Portabella Mushrooms are incredibly delicious! So, I'm finally embracing my vegetarianism and relishing in creating recipes that will satisfy anyone…vegetarian or not. These vegan stuffed mushrooms are: Made with fresh, juicy portobello mushrooms. Be the first to rate & review! Vegetarian Stuffed Mushrooms. this link is to an external site that may or may not meet accessibility guidelines.

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