How to Prepare Speedy Vegetarian Stuffed Mushrooms

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Before you jump to Vegetarian Stuffed Mushrooms recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen area Will Save You Dollars.

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The kitchen on its own gives you many small ways by which energy and money can be saved. Environmentally friendly living is not really that tough. Largely, all it takes is a little common sense.

We hope you got insight 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 achieve it.

The ingredients needed to prepare Vegetarian Stuffed Mushrooms:

1. Provide 12 of Button mushrooms.
2. You need 1 of Creamy Brie cheese.
3. Take 1 of Fine panko.
4. Use 1 of Kombu based dashi stock (granules).
5. You need 1 of Good quality salt.
6. Take 1 of Black pepper.
7. You need 1 of Katakuriko.
8. Provide 1 of 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 1/2 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..

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