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Issue 558: Stuffed Mushrooms

Esther Ottensoser

A simple and impressive side dish for any occasion

Monday, September 18, 2017

 Mishpacha-Recipe

Food and prop styling by Janine Kalesis, photography by Hudi Greenberger

Enjoy this light and delicious side dish, bursting with unique flavor. When my niece Malka H. gave me the recipe, I knew it would be a favorite in my home. I’m sure it will be in yours, too!

INGREDIENTS

YIELDS 12 MUFFINS

  • 16 oz (450 g) white mushrooms
  • 3 medium-size onions, sautéed and
  • cooled
  • 1 egg
  • ¼ cup bread crumbs
  • 3 Tbsp water

DRESSING
  • ¼ cup mayonnaise
  • 1–2 Tbsp ketchup
  • 1 tsp lemon juice
  • garlic powder


PREPARATION

Preheat oven to 400°F (200°C). 

Remove stems from mushrooms and wash well. In a bowl, combine sautéed onions, egg, bread crumbs, and water for stuffing. Mix dressing ingredients separately. Fill mushrooms with stuffing and arrange in a baking pan. Spread a layer of the dressing on top.

Bake for half an hour or until a fork goes in easily.

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