A really good idea for any weekend barbeque meal, promising flavor like no other dish!
-4 big mushrooms
-2 fresh green onions
-1 dried onion
-½ bunch parsley
-½ teaspoon bunch rosemary
-½ bunch dill
-7 pieces baby-corn
-1 glove garlic
-7 tablespoons rice
HOW TO MAKE IT:
First of all, you will have to clean your mushrooms and make them rid of their stalk and underside, using a knife. Put them into a big bowl, right after that and, after juicing the lemons, throw their juice on the mushrooms.
Put the mushrooms in the oven for 15 minutes.
Slice up the rest of the ingredients. Put the dried onions into a pan and add a little olive oil. Start heating the onions, until they start melting. Add the rest of the ingredients. Once your ingredients have become softer, add the rice, along with water and let the mixture boil, stirring it up every once in a while, for about 20 minutes. Take the mushrooms out of the oven and put your mixture into the chuckhole you’ve earlier created on each one of them. Cover the stuffed mushrooms with aluminum foil and put them back in the oven for another 20 minutes.
Your stuffed mushrooms are ready !