Stuffed Mushrooms
Ingredients
- For the herb sauce
- 3 Tbsps chopped parsley
- 1 garlic clove
- Worcestershire sauce
- 200 grams Yogurt (0.1% fat)
- For the mushrooms
- 8 Prince mushrooms (or other wild mushrooms) (Portabella)
- juice of lemons
- salt
- freshly ground peppers
- cayenne pepper
- 1 egg
- 30 grams breadcrumbs
- 2 Tbsps butter
Preparation steps
For the mushrooms, juice the lemon. Clean the mushrooms, cut off the stalks, chop them and set aside. Sprinkle the heads with lemon juice and season with salt and pepper to taste.
In a small bowl whisk the egg. Place the breadcrumbs in a deep plate. Drag the mushrooms through the egg, then coat with the breadcrumbs.
In a wide pan, melt the butter and cook the breaded mushrooms over low heat for 8 minutes until golden brown on both sides.
For the herb sauce, peel the garlic. Mix the yogurt with salt and pepper to tate, crushed garlic, a few drops of Worcestershire sauce, some lemon juice, and 2 tablespoons of parsley.
Remove the mushrooms from the pan and keep warm. Sauté the chopped mushroom stems briefly in the hot butter, then add the remaining lemon juice and the remaining parsley as desired. Place inside the mushroom caps and serve with the herb sauce and a fresh salad.
