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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.
辦公室地址:
香港澳登有限公司
九龍灣宏開道20號楊耀松(第八)工業大廈12樓D室
食物牌照: 2951816842
地址: 九龍觀塘鴻圖道76號聯運工業大廈6樓B室D部份
辦公時間:
星期一至五 (上午9時至下午5時)
星期六 (上午9時至下午1時)
星期日及公眾假休息