Hello, community, greetings and happy new year and first fungi Friday of 2023year.
Today posting the recipe of my way to make stuffed mushrooms. This post is my contribution to the #FungiFriday community by 
I bought some champignon from a shop to make some stuffed mushrooms for new year's eve. but when I was preparing my ingredients I found one more mushroom box in the fridge and I decided to make two recipes instead of one. the non-veg version today and the Vegan version tomorrow.
Here is the non-veg version.
Ingredients;
8 large mushrooms
2 stalks of celery
2 medium carrots
15 garlic cloves
1 red paprika
2 red chilis
1/2 cup walnutstbsp sage dried
1 tsp black pepper
1 tsp salt
1 tsp thyme
1 tsp oregano
1 cup of bite-sized pieces of chicken
1 tbsp tomato paste.
1 egg
1 tbsp breadcrumbs
3 slices of cheese
2 tbsp olive oil (Instead of butter which is in the photo) plus
1 tbsp olive oil, a pinch of salt 2 cloves of garlic, pepper, and a pinch of thyme which I used to brush mushrooms before stuffing
These are mushrooms I used big ones to fill with the stuffing and small ones to make the stuffing.
Here are the ingredients for making the stuffing
Mushrooms and walnut
The minced mushrooms including the cut part from big mushrooms
Chili, garlic, and onion all finely chopped in a food processor.
Celery, carrots, and paprika are minced.
Clean mushrooms taking off the stem.
making marinade with garlic, a pinch of black pepper, a pinch of salt, and a pinch of thyme.
mix all together and brush this herbal oil to the mushrooms. keep aside.
pour 1 tbsp olive oil in a frying pan . When the oil is hot add thyme and oregano. Stir in the onion garlic and chili mixture until they start to become aromatic.
Then blend in the minced mushrooms and stir until the mushrooms start releasing water. Add salt and black pepper and sage. taste if need more salt or according to your taste, chili also.
I saved 1 cup of minced celery, carrot, and paprika, and the rest I add to the mushroom-onion mixture. Stir them for around 3-4 minutes and take them off from the stove. made two portions and saved one for a vegan recipe tomorrow.
In an iron skillet pour 1 tsp oil when the oil is warm add the chicken.
Stir and add 1 tbsp tomato paste. sprinkle some salt and black pepper
over the chicken and cook it for 3-4 minutes. then stir in the mushroom mixture. just mix them together add one egg and stir. our stuffing is ready to fill in mushrooms.
Now one by one fill the mushrooms with stuffing pressing it with the fingers. Sprinkle some bread crumbs on top. and set them on a tray which is brushed with oil.
Bake them for around 15 minutes at 180c. after 8 minutes add a small slice of cheese to each mushroom and continue baking until the cheese is melted.
Enjoy. thank you and happy fungi- Friday.
