Migmom Stuffed Mushrooms

·

by

sahar
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Migmom Stuffed Mushrooms (قارچ رو پر!)

Two ways to stuff mushrooms — a breakfast version with egg and spinach, and an appetizer version with cheese and your choice of filling.
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Ingredients Method

Ingredients
  

Breakfast Version
  • 2 mushrooms large
  • 2 eggs
  • turmeric a pinch, for garnish
  • spinach leaves a few small
  • mozzarella or gouda cheese or a mix
  • salt and pepper to taste
Appetizer Version
  • 4 mushrooms large
  • filling of choice cooked macaroni, or diced ham/chicken cold cuts, or sausage
  • Migmom pizza sauce or white sauce
  • pizza cheese
  • thyme, salt, and pepper to taste

Method
 

Breakfast Version
  1. Remove the stems from the mushrooms to create a cavity.
  2. Place mushrooms cap-side down on a baking sheet.
  3. Crack an egg into each mushroom cap; season with salt and pepper.
  4. Top with a few spinach leaves and a pinch of turmeric.
  5. Sprinkle cheese over the top.
  6. Bake until the egg is set and the cheese is melted, about 12-15 minutes at 190°C.
Appetizer Version
  1. Remove the stems from the mushrooms to create a cavity.
  2. Fill each cap with your chosen filling (macaroni, cold cuts, or sausage).
  3. Top with sauce, pizza cheese, and a sprinkle of thyme, salt, and pepper.
  4. Bake at 190°C until the cheese is melted and bubbling, about 12-15 minutes.

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