StirFried n Stuffed Shrooms
From sparow64 16 years agoIngredients
- 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.
People Who Like This Dish 3
- JABNJENN Nowhere, Us
- mommyluvs2cook Santa Fe, TX
- momo_55grandma Mountianview, AR
- sparow64 Sweetwater, TN
- Show up here?Review or Bookmark it! ✔
The Rating
Reviewed by 1 people-
never ate eggplant but will try this love them Shrooms
momo_55grandma in Mountianview loved it
The Groups
-
Comfort Foods
784 members -
Anything Goes
294 members -
Eat Those Veggies
86 members -
Mad About Mushrooms
96 members -
Coffee Talk
123 members -
Friends In The Kitchen
319 members -
One Dish Meals
34 members -
TRAILER PARK BRAWLERS
49 members -
Heat In The Kitchen
317 members -
Look At Me Recipes
86 members
Reviews & Comments 1
-
All Comments
-
Your Comments