Moringa Stuffed Portabella Mushrooms
辣木釀波特蘑菇

Moringa Stuffed Portabella Mushrooms
辣木釀波特蘑菇

35 mins
35 分鐘

8 portabella mushrooms
8 個波特蘑菇

Introduction

A mouth-watering blend of sour cream, cream cheese, and mozzarella with artichoke and fresh Moringa leaves. After preparing the mushrooms, we roasted them briefly to dry them. The cheesy vegetable goodness was dolloped on top and then sprinkled with a combination of almond flour, cheese, and spices. The stuffed mushrooms were then warmed and crisped in the oven–pure delight for the tastebuds!

酸奶油,奶油乾酪和馬蘇里拉mozzarella與洋薊和辣木的混合令人垂涎三尺!準備好蘑菇後,我們先將其短暫烤乾。再將奶酪蔬菜餡放在上面,然後撒上杏仁粉,奶酪和香料。然後將釀好的蘑菇放入烤箱中加熱並炸脆,這絕對是味蕾的最佳選擇!

Steps

  1. Preheat oven to 450 F.

  2. Combine 1 Tbsp olive oil and 2 tsp of minced garlic. (Save bowl and remaining garlic oil for later.)

  3. Brush inside cap of prepared mushrooms with garlic and olive oil combination. Sprinkle to taste with salt and pepper.

  4. Arrange mushrooms with oiled side up on a rimmed baking sheet. Bake about 6 minutes or until tender. Drain mushrooms or pat with paper towel if notable about of water still being released. The released liquid should be reduced if gills are properly removed.

  5. Mix softened cream cheese, sour cream, mozzarella cheese, 1/2 tsp thyme. Once combined well, stir in the chopped Moringa leaves, onions, and artichoke hearts. Salt and Pepper to taste. (If available, use immersion blender to improve mixing process.)

  6. In small bowl (can use dish from step two), add in remaining garlic, final Tbsp of olive oil, remaining 1 tsp thyme, 4 Tbsp of almond flour/meal, and 4 Tbsp of Parmigiano-Reggiano.

  7. Divide Moringa/artichoke mixture evenly among mushroom caps. Sprinkle with almond flour mixture. Press crumb mixture lightly into filling if necessary.

  8. Bake in preheated oven until filling is hot and crumbs are golden-brown, about 6-8 minutes. Serve immediately.


  1. 將烤箱預熱至450F。

  2. 混合1湯匙橄欖油和2湯匙蒜末。 (保存碗和剩餘的大蒜油以備後用。)

  3. 用大蒜和橄欖油的混合刷上準備好的蘑菇的蓋子內側。撒上鹽和胡椒粉調味。

  4. 將蘑菇塗有油的一面朝上放在帶邊框的烤盤上。烘烤約6分鐘或直至變軟。瀝乾蘑菇,如果仍有明顯的水流出來,可用紙巾瀝乾水份。如果之前菌鰓已被除去,流出的汁液應該已減少。

  5. 混合軟化的奶酪,酸奶油,馬蘇里拉奶酪,1/2茶匙百里香。混合均勻後,加入辣木粉,洋蔥和朝鮮薊心並均勻攪拌。以鹽和胡椒粉調味。 (如果可以,建議使用浸入式攪拌器以獲得更好的混合效果。)

  6. 在小碗中(可以使用第二步中的菜餚),加入剩餘的大蒜,最終湯匙橄欖油,剩餘的1湯匙百里香,4湯匙杏仁粉/餐和4湯匙帕馬森奶酪。

  7. 將辣木/朝鮮薊混合物均勻地分到每個蘑菇帽内。撒上杏仁粉混合物。如有必要,輕輕將碎屑混合物壓入餡料中。

  8. 在預熱的烤箱中烘烤,直到餡料變熱並且麵包屑呈金棕色,大約需要6-8分鐘。可享用

Ingredients

  • 8 portabella mushrooms, stemmed, gills removed with a melon scooper

  • 1 Tbsp garlic finely minced; divided

  • 2 Tbsp olive oil divided

  • salt to taste

  • black pepper to taste

  • 3 ounces cream cheese softened

  • 3 ounces sour cream possible substitute: greek yogurt or increase cream cheese

  • 4 Tbsp mozzarella cheese shredded

  • 1 tsp onion finely chopped

  • 1.5 tsp fresh thyme divided

  • 3.5 ounces fresh Moringa leaves chopped; substitute 3.5 Tbsp moringa powder

  • 5 ounces artichoke hearts chopped; squeeze out excess liquid

  • 4 Tbsp almond flour possible substitute panko 

  • 4 Tbsp Parmigiano-Reggiano freshly grated


  • 8 個波特蘑菇,去掉莖及菌鰓

  • 1湯匙大蒜切碎;

  • 2湯匙橄欖油

  • 鹽 (適量)

  • 黑胡椒(適量)

  • 3盎司奶油芝士,變軟

  • 3盎司酸奶油 (可替代品:希臘酸奶或增加奶油芝士)

  • 4湯匙Mozzarella 馬蘇里拉奶酪絲

  • 1茶匙洋蔥切碎

  • 1.5茶匙新鮮百里香

  • 3.5湯匙Muze 有機辣木粉

  • 5盎司切好的洋薊心;擠出多餘的液體

  • 4湯匙杏仁粉或麵包粉

  • 4湯匙帕馬森-雷吉亞諾帕馬森乾酪,磨碎