HOW TO MAKE

1. Prep the oven: Preheat oven to 400°F.

2. Prep the mushrooms: Carefully remove stems from mushrooms, reserve and chop the stems for the stuffing. Place the mushrooms stem side down onto a baking pan. Bake for 10 to 15 minutes until the water leaks out of them. Remove from the oven and using paper towels soak up excess water. Set aside.

3. Make the filling: In a skillet, heat the olive oil over medium

heat. Add the chopped onion and garlic and saute for a couple minutes until the onion is translucent. Add the green pepper and spinach to the skillet and cook for a couple more minutes,until the spinach wilts. Stir in the tomatoes, goat cheese, salt,pepper, mushrooms stems, hot sauce and breadcrumbs. Cook for an additional 2 minutes.

4. Stuff the mushrooms: Stuff the mushrooms with the mixture equally. Top with mozzarella cheese. If using smaller mushrooms you should have enough mixture for about 8 mushrooms.

5. Bake: Bake for 10 minutes or until the cheese melts.

Reference:

https://www.jocooks.com/recipes/stuffed-portobello-mushrooms/

Prep work

Keep everything ready before you start because this dish cooks on high heat and moves fast.

Cook the rice and cool it - You can cook the rice in a pot on the stovetop, instant pot, or pressure cooker (please see recipe card notes for details).

Chop the veggies - slice each mushroom into 4-5 pieces. Also, chop the rest of the. veggies, and keep aside.

Mix the sauces together (soya sauce, chili sauce, sriracha, and greenchili sauce) and keep them aside.

To make the fried rice

1 & 2 - In a large pan or wok heat the cooking oil on high heat. Stir in the sesame oil (optional) along with ginger, garlic, and spring onions.Saute for a minute or so.

3 - Add the mushrooms and stir fry for 5 -7 mins on high heat. The mushrooms will release moisture but keep cooking until they dry out.

To brown the mushrooms, don’t stir too much.

4 - Cook until the mushrooms are nicely browned. (They turn soft and

also shrink in size as they cook).

5 - Add veggies (red, green bell pepper, carrots), and saute for a minute. Do not overcook the veggies (retain their crunch).

6 - Stir in salt, pepper, and sauces (I like to make a well in the middle and add sauces). Mix well until combined. Add salt carefully as the sauces contain salt too.

7 - Finally add the cooked rice along with some finely chopped spring onion greens (reserve some for garnish) and stir fry for a

couple of mins until well combined. Toss gently without breaking the rice.

8 - Mushroom fried rice is ready! Garnish with more spring onions green and serve.

Reference:

https://shwetainthekitchen.com/mushroom-fried-rice/

Prep work
Keep everything ready before you start because this dish cooks on high heat and moves fast.

Cook the rice and cool it - You can cook the rice in a pot on the stovetop, instant pot, or pressure cooker (please see recipe card notes for details).

Chop the veggies - slice each mushroom into 4-5 pieces. Also, chop the rest of the. veggies, and keep aside.

Mix the sauces together (soya sauce, chili sauce, sriracha, and greenchili sauce) and keep them aside.

To make the fried rice

This Malaysian Spicy Mushroom Stir-Fry is a quick and flavorful dish that combines fresh mushrooms with colorful bell peppers and a spicy sauce, perfect for a weeknight dinner or a special occasion.

500 g fresh mushrooms (shiitake or button mushrooms)

INGREDIENTS

• 500G Button Mushroom

• 2 tablespoons vegetable oil

• 3 cloves garlic, minced

• 1 onion, sliced

• 1 red bell pepper, sliced

• 1 green bell pepper, sliced

• 2 tablespoons soy sauce

• 1 tablespoon oyster sauce

• 1 tablespoon chili paste (adjust to taste)

• 1 teaspoon sugar

• ½ teaspoon ground black pepper

• 2 green onions, chopped for garnish

• Fresh cilantro for garnish (optional)

HOW TO MAKE

Step 1

Clean the mushrooms by wiping them with a damp cloth. Slice them into thick pieces and set aside.

Step 2

Heat the vegetable oil in a large skillet or wok over medium-high heat.

Step 3

Add the minced garlic and sliced onion to the skillet. Sauté for about 2 minutes until the onion becomes translucent and fragrant.

Step 4

Add the sliced mushrooms to the skillet and stir-fry for about 5-7 minutes until they are tender and slightly browned.

Step 5

Add the sliced red and green bell peppers to the skillet. Stir-fry for another 3-4 minutes until the peppers are slightly softened but still crisp.

Step 6

In a small bowl, mix together the soy sauce, oyster sauce, chili paste, sugar, and ground black pepper. Pour this sauce over the mushroom and vegetable mixture in the skillet.

Step 7

Stir well to combine all the ingredients and cook for an additional 2-3 minutes, allowing the sauce to coat the mushrooms and vegetables evenly.

Step 8

Remove from heat and garnish with chopped green onions and fresh cilantro if desired.

Step 9

Serve hot with steamed rice or noodles.

Reference:

https://www.mrcook.app/en/recipes/019232e1-685b-7d90-92cb-f49126e3eb1d

Garlic Butter Mushrooms - easy sauteed mushrooms with garlic and butter. This side dish takes only 15 minutes.

This recipe is only 131 calories per serving.

Ingredients

500g mini white button mushrooms

1/2 stick unsalted butter, room temperature

3 cloves garlic, minced

1/4 cup chicken broth

1 tablespoon lemon juice

1/4 teaspoon salt , or more to taste

ground black pepper

1 tablespoon chopped parsley

How to Cook

1.Heat a skillet over medium-low heat.

2.Add the butter and let it melt, then add the minced garlic.

3.Sauté the garlic briefly before adding the mushrooms.

4.Stir continuously until the mushrooms are coated with the garlic butter.

5.Add the chicken broth, lemon juice, salt, and ground black pepper. Allow the mushrooms to cook in the skillet until they change color and shrink slightly.

6.Add the chopped parsley and serve immediately.

Reference:

https://rasamalaysia.com/garlic-butter-mushrooms/