Ingredients :
12 whole fresh mushrooms (large)
1 tbsp minced garlic
1 tbsp finely choppedonion
1/2 cup pomegranate (peeled)
1/4 cup grated cheese
1 tsp oregano
1/4 tsp ground black pepper
1/4 tsp ground cayenne pepper
1 tablespoon olive oil
Method:
Clean mushrooms and carefully break off stems. Finely chop the stems after discarding the tough end.
Heat oil over medium heat. Add garlic, chopped onions and chopped mushroom stems to the hot oil. Fry until all the moisture has disappeared.
After the garlic, onion and mushroom mixture has cooled add shredded cheese, black pepper and cayenne pepper.
Mix in the pomegranate seeds carefully without breaking the soft skin.
Using a little spoon, fill each mushroom cap with a generous amount of stuffing.
Arrange the mushroom caps on prepared cookie sheet.
Preheat oven to 350 degrees F (175 degrees C).
12 whole fresh mushrooms (large)
1 tbsp minced garlic
1 tbsp finely choppedonion
1/2 cup pomegranate (peeled)
1/4 cup grated cheese
1 tsp oregano
1/4 tsp ground black pepper
1/4 tsp ground cayenne pepper
1 tablespoon olive oil
Method:
Clean mushrooms and carefully break off stems. Finely chop the stems after discarding the tough end.
Heat oil over medium heat. Add garlic, chopped onions and chopped mushroom stems to the hot oil. Fry until all the moisture has disappeared.
After the garlic, onion and mushroom mixture has cooled add shredded cheese, black pepper and cayenne pepper.
Mix in the pomegranate seeds carefully without breaking the soft skin.
Using a little spoon, fill each mushroom cap with a generous amount of stuffing.
Arrange the mushroom caps on prepared cookie sheet.
Preheat oven to 350 degrees F (175 degrees C).
