6 Servings
1 Hour, 30 Minutes
Allergens
Submitted by Jacqueline Elbaz
This recipe was created this past Sukkot, when I was honestly sick of all the food I was cooking! I’ve always made a parve stuffed mushroom, but obviously for Shabbat we needed meat. So after chatting with my aunt, (lucky me, tons of fabbbb cooks in my family), this delish appetizer was born. Simple ingredients that I had lying around my kitchen!
Wash each mushroom, pop stems out. Finely dice the mushroom stems and onions.
Sauté stems and onions in a teaspoon of either olive or avocado oil for about 8-10 minutes until soft.
Let cool, mix sautéed veggies with the meat, spices and bread crumbs.
Scoop mixture into each mushroom cap.
Put all mushrooms in a single layer in a sprayed pyrex.
Mix together Tamari with onion soup mix and a little water; pour over mushrooms evenly.
Cover tightly with foil; bake at 375F for 45-55 minutes. Enjoy!
