Recipe

Stirfried N Stuffed Shrooms Recipe


StirFried N Stuffed Shrooms Recipe Sparow64 / All my dishes
1 year, 7 months ago
Fabulous meal that is quick and easy! Eggplant and portobellos are stirfried, and the eggplant is stuffed into the mushroom cap! Serve over brown rice.
Prep:10m Cook:10m Servings:2

Sparow64

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Ingredients
  • 1/2 pound Chinese / Japanese (or other small) eggplants
  • 2 green onions, minced
  • 1 T minced garlic
  • 4 large (about 9 ounces) portobello mushrooms, gills and stems removed
  • 1/2 cup white wine
  • 3 tablespoons Soy Vay brand Veri Veri Teriyaki sauce

Directions
  1. Slice eggplants in half lengthwise, then in strips.
  2. In a well-oiled skillet, preferably nonstick, over high heat, sauté eggplant until softened and translucent.
  3. Add green onions and garlic, stir to combine.
  4. Remove mixture and set aside.
  5. Brush mushrooms with oil and add to pan, top side down.
  6. Reduce heat to medium high, cover and cook for 3 to 4 minutes per side, or until softened.
  7. Remove mushrooms from pan and set aside.
  8. Increase heat to high, add wine and let it partially reduce.
  9. Stir in teriyaki sauce and cook until thickened.
  10. Return eggplant and mushrooms and sauté until heated through and coated with sauce.
  11. Remove mushrooms, place top down and stuff with eggplant mixture.

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Comments

momo_55grandma 1 year, 6 months ago said:
Never ate eggplant but will try this love them Shrooms


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