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Submitted by Betty Weiser
I can honestly say the whole is much more than the sum of its parts. These stuffed mushrooms use ingredients you have on hand, but they make for a very different and unusual side dish.
20 large mushrooms, either white or portobellinis, wiped clean, stems removed, gills scraped
2-3 tablespoons of oil
2 large onions, chopped
1/4-1/3 cup seasoned breadcrumbs
2 eggs beaten with 1/2 cup water
1/2 teaspoon kosher salt or sea salt
1/4 teaspoon coarsely ground black pepper
1/2 teaspoon coarsely ground garlic powder
7 tablespoons mayonnaise
5 tablespoons ketchup
1 tablespoon lemon juice
Sauté onions in oil until golden and amber in color.
Remove the onions from the burner.
Sprinkle in two to three tablespoons seasoned breadcrumbs from the ingredient list and add the spices.
Pour in the beaten eggs with water and mix in enough of the seasoned breadcrumbs so that the mixture resembles a semi soft consistency. Make sure it’s not dry!
Spoon the stuffing into mushroom caps. Dome the stuffing slightly on top and round off the edges.
Place them on a foil lined flat pan, sprayed with non stick cooking spray.
Arrange mushrooms on the pan leaving space in between each mushroom.
Spoon the Topping to fully coat top and run down the sides of the mushrooms.
Bake in a 350 degree Fahrenheit preheated oven for 30 minutes or until a slight crust is formed and the topping isn’t wet.
How Would You
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If i make these for shabbos do i heat them covered with foil or a towel on the hotplate?
I would reheat them covered with foil.