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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!
4 boxes stuffing mushrooms
2 medium onions, finely diced
1- 1 and 1/2 pounds chopped meat or chopped chicken
1/4 cup bread crumbs (panko can be used too)
1 egg
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
2 tablespoons NO MSG onion soup mix
1/4-1/2 cup low sodium soy sauce or low sodium Tamari (which is what I use)
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!
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