🍽️ Stuffed Mushrooms in Breadcrumbs

Name: Stuffed Mushrooms in Breadcrumbs
Total time: 30 min
Yield: 4 servings
Ingredients: 3 tbsp chopped parsley; 1 clove garlic; Worcestershire sauce; 200 g yogurt; 8 Portobello mushrooms; Juice of one lemon; Salt; Pepper (from the mill); Cayenne pepper; 1 egg; 30 g breadcrumbs; 2 tbsp butter

210 kcal · 30 min · 4 servings

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Ingredients

3 tbsp chopped parsley
1 clove garlic
Worcestershire sauce
200 g yogurt
8 Portobello mushrooms
Juice of one lemon
Salt
Pepper (from the mill)
Cayenne pepper
1 egg
30 g breadcrumbs
2 tbsp butter

Instructions

1. Squeeze the lemon.
2. Clean the mushrooms.
3. Cut off the stems.
4. Finely chop the stems.
5. Set the chopped stems aside.
6. Drizzle lemon juice over the mushroom caps.
7. Season the mushrooms with salt.
8. Season the mushrooms with pepper.
9. Whisk the egg in a small bowl.
10. Place the breadcrumbs in a deep plate.
11. Dip the mushroom caps into the beaten egg.
12. Roll the mushroom caps in the breadcrumbs.
13. Heat the butter in a wide pan.
14. Fry the mushrooms over low heat.
15. Fry the mushrooms for about 8 minutes.
16. Fry the mushrooms until golden brown on both sides.
17. Peel the garlic.
18. Mix the yogurt with salt.
19. Mix the yogurt with pepper.
20. Add pressed garlic to the yogurt.
21. Add a few drops of Worcestershire sauce to the yogurt.
22. Add some lemon juice to the yogurt.
23. Taste the sauce.
24. Reserve 2 tablespoons of parsley.
25. Stir the remaining parsley into the sauce.
26. Remove the mushrooms from the pan.
27. Keep the mushrooms warm.
28. Sauté the chopped mushroom stems briefly in the hot frying fat.
29. Add the remaining lemon juice to the stems.
30. Add the reserved parsley to the stems.
31. Fill the mushroom caps with the mixture.
32. Serve the mushrooms with the herb sauce.
33. Serve a fresh salad alongside.

Nutrition per serving

kcal: 210
Protein: 17 g · Fett/Fat: 10 g · Carbs: 11 g