Recipe: Yummy My Aubergine, Beetroot + mozzarella Stuffed Mushrooms 😗

My Aubergine, Beetroot + mozzarella Stuffed Mushrooms 😗. These Stuffed Mushrooms couldn't be easier! Remove the stems, chop them up and cook them in oil with the onion. Let it cool (I spread mine out on a plate for.

A simple vegetarian bake made with mozzarella and aubergine will out-class any lasagne ready-meal. This is designed to be a low cost recipe. Repeat the process for another two layers finishing with tomato sauce and the mozzarella. You can have My Aubergine, Beetroot + mozzarella Stuffed Mushrooms 😗 using 5 ingredients and 3 steps. Here is how you cook it.

Ingredients of My Aubergine, Beetroot + mozzarella Stuffed Mushrooms 😗

1. It's 2 of large mushrooms.
2. It's 2 Slices of Aubergine.
3. Prepare 4 slices of Beetroot.
4. Prepare 1 of heaped tbls Grated Mozzarella.
5. You need 1/4 Tsp of Mixed peppers.

Place into the preheated oven and bake for. Brush both sides of the mushrooms with garlic, oil, and season with salt and pepper. This dish is perfect as a stand-alone meal served with salad, or as a delicious accompaniment to meat or fish main meals. Enjoy cheesy pizza burgers featuring ground beef and mushrooms - a hearty Italian dinner!

My Aubergine, Beetroot + mozzarella Stuffed Mushrooms 😗 step by step

1. Take out the middle stem then add the slice of Beetroot to each mushroom..
2. Next add the slice of Aubergine then add the mozzarella on top with some mixed peppers. Add to preheated oven 180°C for 15,-20 minutes..
3. Take out the oven add to a serving plate and serve..

In a pan, over medium heat, melt butter. Add eggplant pulp, onion, parsley, salt, oregano, garlic and mushrooms. A much easier version of arancini, these mozzarella-stuffed aubergine and rice balls are totally fuss-free! The oozing mozzarella will make you swoon. These crispy rice balls are made with roasted aubergine and chopped chives, and they're stuffed with ooey, gooey mozzarella cheese.

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