Steps

1. Tear the Maitake mushrooms (1 pack, approx. 120-150g) into bite-sized pieces by hand.
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2. Heat 2 tsp of olive oil in a frying pan over medium heat.
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3. Add the torn maitake mushrooms and 1 tsp of grated garlic, and stir-fry over medium heat until softened.
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4. Season with a pinch of salt and pepper.
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5. Transfer the stir-fried mushrooms to a bowl.
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6. Lightly grease the frying pan with oil.
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7. Arrange the gyoza wrappers (approx. 15 sheets) in a circular pattern in the pan, overlapping them slightly to avoid gaps.
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8. Spread mayonnaise (to taste) over the gyoza wrappers.
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9. Layer the stir-fried maitake mushrooms on top.
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10. Sprinkle 30g of mixed cheese evenly over the mushrooms.
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11. Sprinkle with coarsely ground black pepper, if desired.
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12. Cover with a lid and cook over medium heat for 3-4 minutes. Watch carefully until the bottom is browned and the cheese has melted.
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13. Transfer the cooked mushroom mixture onto aluminum foil.
    🕒 02:55
14. Grill in a fish grill or toast in a toaster until golden brown. If the edges start to burn, cover with aluminum foil to prevent over-browning.
    🕒 03:01
15. Cut into desired portions, sprinkle with dried parsley (optional), and serve.
    🕒 03:31