StirFried n Stuffed ShroomsFrom sparow64 7 years ago
- 1/2 pound Chinese / Japanese (or other small) eggplants shopping list
- 2 green onions, minced shopping list
- 1 T minced garlic shopping list
- 4 large (about 9 ounces) portobello mushrooms, gills and stems removed shopping list
- 1/2 cup white wine shopping list
- 3 tablespoons Soy Vay brand Veri Veri teriyaki sauce shopping list
How to make it
- Slice eggplants in half lengthwise, then in strips.
- In a well-oiled skillet, preferably nonstick, over high heat, sauté eggplant until softened and translucent.
- Add green onions and garlic, stir to combine.
- Remove mixture and set aside.
- Brush mushrooms with oil and add to pan, top side down.
- Reduce heat to medium high, cover and cook for 3 to 4 minutes per side, or until softened.
- Remove mushrooms from pan and set aside.
- Increase heat to high, add wine and let it partially reduce.
- Stir in teriyaki sauce and cook until thickened.
- Return eggplant and mushrooms and sauté until heated through and coated with sauce.
- Remove mushrooms, place top down and stuff with eggplant mixture.
The Cooksparow64 Sweetwater, TN
The Rating1 people
never ate eggplant but will try this love them Shroomsmomo_55grandma in Mountianview loved it
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