Vegetarian Stuffed Mushrooms with Mixed Vegetables



  • 20 piece big mushroom
  • 4 tablespoon olive oil
  • 1 onion
  • 3 cloves garlic
  • 1 tomato
  • 1 bell green pepper
  • 1 bell yellow pepper
  • 1 eggplant
  • 1/4 bundle parsley
  • 1/2 piece lemon juice
  • 1/2 tea spoon salt
  • 1/2 tea spoon black pepper

Cut off the stems of the mushrooms and set aside. Clean the insides. Arrange them on a baking tray lined with grease-proof paper, with the empty parts on top. Grease them with olive oil.
Chop the onion and garlic into small pieces.
Remove the seeds from the colored bell peppers that you cut in half. Cut into small cubes.
After peeling the eggplant in variegated areas, cut it lengthwise into eight equal parts. Then cut into small cubes.
Chop the tomato into small cubes without peeling the skin. Finely chop the parsley and the mushroom stalks you set aside.
Heat the remaining olive oil in a pan. Saute the onions and garlic until they turn brown. By mixing and sauteing in between, respectively; Add the eggplant, mushrooms, colored peppers and tomato cubes.
Add finely chopped parsley, lemon juice, salt and black pepper to the stuffing that is sauteed until the water is absorbed. After mixing all the ingredients, remove the stuffing from the stove.
Fill the inner parts of the mushrooms you have taken on the baking tray with the colorful, healthy and smokey stuffing you have prepared. If you are not "vegan", place a slice of cheddar on top of the stuffed vegetables and indulge yourself.
After cooking for 10 minutes in a preheated 482 degree oven, serve without waiting. Share with your loved ones.

ENJOY YOUR MEAL


 

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