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蒜蓉烤白蘑菇

材料:
12個白蘑菇
2個大蔥碎
6瓣大蒜碎(如果需要或者更多)
1/2杯麵包碎屑
4大湯匙黃油
1大湯匙橄欖油
1大湯匙荷蘭芹
2撮鹽
2撮黑胡椒粉
1/2杯馬蘇里拉乳酪或者是乾酪碎

做法:
1.預溫烤爐至176℃,在一個小的煎鍋裏,用橄欖油快炒大蔥和大蒜約一至兩分鐘。然後將麵包屑,荷蘭芹和1或2撮鹽與蔥蒜混合略炒。
2.將蘑菇洗淨去除莖,塗上油放在烘焙的盤子裏。加入稍許黃油在每個蘑菇帽的底部。然後加入麵包屑混合。
3.最後均勻的將馬蘇里拉乳酪和1或2小撮胡椒灑在蘑菇帽上,烘烤它們直到乳酪深化和變成金黃色。

Garlic Stuffed White Button Mushroom

Ingredients:
12 large White button Mushrooms
2 large Shallots; minced
6 cloves Garlic; (or more if desired), minced
1/2 cup Bread crumbs
4 tablespoons Butter
1 tablespoon olive oil
1 teaspoon Parsley
2 dash Salt
2 dashes Black pepper; ground
1/2 cup Mozzarella or cheddar cheese; grated

Preparation:
1.Preheat oven to 176 degrees centigrade. In a small frying pan, sauté shallots and garlic in olive oil for about a minute or two. Then mix shallots and garlic with bread crumbs, parsley and a dash or two of salt. 

2.Wash and stem the mushrooms and place them in a medium, greased baking pan. Add a small amount of butter to the bottom of each mushroom cap. 

3.Then add the bread crumb mixture. Finally generously top each mushroom cap with mozzarella cheese and a dash or two of pepper, bake until cheese is melted and golden. Serve.