Mushroom stuffed with onion

Ingredients

• 12 pcs Portobello mushrooms
• 4 pcs Onion, chopped finely
• 3 sprig Parsley, fresh, chopped
• 2 tbsp Olive oil
• 1 tbsp Soy sauce

Method

1. Preheat the oven to 180°C.
2. Prepare the mushroom caps: wash and cut the stems.
3. Arrange the caps on an oiled baking dish.
4. Finely chop the mushroom stems
5. Heat 1 tablespoon of the oil in a saucepan.
6. Add the onions, sauté for 3 minutes, then lower the heat and caramelize until it gets browner and creamy-like, stirring constantly.
7. At that point add chopped stems and pepper. Cook together for 5 minutes.
8. Take the filling mixture off from the heat and add soy sauce stir to combine well.
9. Fill in the mixture to the mushroom caps and bake for about 15 minutes, until tender but not mushy.
10. Serve while still hot, decorated with chopped parsley.