I always wanted to make a dish with whole mushrooms. Whenever I came across whole mushrooms in the grocery store, I wasn’t quite sure what to make with that. So this appetizer had to wait for so long. But as soon as I had the first bite of it, I felt I shouldn’t have waited this long to make this delicious dish. Anyway I am so glad that I did finally give it a shot.
The mushroom was very tender and the stuffing also tasted good, it literally melted into my mouth. This is really a fun way to make mushrooms.
Ingredients:
- Stuffing mushrooms- 12
For stuffing
- Mushroom stems chopped – 1/2 cup
- Finely chopped onions- 1
- Finely diced green pepper -1/4 cup
- Finely diced celery- 1/4 cup
- Garlic cloves minced-2 cloves
- Parmesan cheese-1/4 cup
- Dried oregano leaves-1tsp
- Parsley leaves chopped
- Ground Pepper-1/4 tsp
- Butter- 2 tbsp
- Salt- to taste
For roasting Bread crumbs
- Bread crumbs- 1/2 cup
- Ground pepper- 1/4 tsp
- Olive oil- 1 tbsp
Instruction:
- Remove the stems from the whole mushrooms, there should be enough room for the stuffing.
- Chop the stems and keep it aside, we will be using this while making the stuffing.
- Preheat the oven to 400F.
- Bake the mushroom caps for 10 minutes so that the water oozes out of the mushrooms.
- Combine the bread crumbs, ground pepper and olive oil. Roast the breadcrumbs over medium heat until it turns golden brown. Keep aside the roasted breadcrumbs.
For making the stuffing:
- Heat a deep bottomed skillet.
- Add the butter, when the butter melts, add the onions and saute the onions till translucent.
- Add the garlic and all the other veggies: diced celery, diced green peppers, chopped mushroom stems and saute.
- When the veggies starts to brown up, add dried oregano, parsley leaves, salt and ground pepper.
- Add the roasted bread crumbs and parmesan cheese, mix everything well.
- The stuffing is ready, let it cool down.
- Place 1 tbsp of stuffing into the cap of the baked mushrooms.
- Place the stuffed mushrooms on a baking tray, bake for 20 minutes until the mushrooms become tender and the stuffing turns golden brown in color.
Stuffed Gourmet Mushrooms
Author: Thasneen
Recipe type: Appetiser
Ingredients
- Stuffing mushrooms- 12
For stuffing
- Mushroom stems chopped - ½ cup
- Finely chopped onions- 1
- Finely diced green pepper -1/4 cup
- Finely diced celery- ¼ cup
- Garlic cloves minced-2 cloves
- Parmesan cheese-1/4 cup
- Dried oregano leaves-1tsp
- Parsley leaves chopped
- Ground Pepper-1/4 tsp
- Butter- 2 tbsp
- Salt- to taste
For roasting Bread crumbs
- Bread crumbs- ½ cup
- Ground pepper- ¼ tsp
- Olive oil- 1 tbsp
Instructions
- Remove the stems from the whole mushrooms, there should be enough room for the stuffing.
- Chop the stems and keep it aside, we will be using this while making the stuffing.
- Preheat the oven to 400F.
- Bake the mushroom caps for 10 minutes so that the water oozes out of the mushrooms.
- Combine the bread crumbs, ground pepper and olive oil. Roast the breadcrumbs over medium heat until it turns golden brown. Keep aside the roasted breadcrumbs.
For making the stuffing
- Heat a deep bottomed skillet.
- Add the butter, when the butter melts, add the onions and saute the onions till translucent.
- Add the garlic and all the other veggies: diced celery, diced green peppers, chopped mushroom stems and saute.
- When the veggies starts to brown up, add dried oregano, parsley leaves, salt and ground pepper.
- Add the roasted bread crumbs and parmesan cheese, mix everything well.
- The stuffing is ready, let it cool down.
- Place 1 tbsp of stuffing into the cap of the baked mushrooms.
- Place the stuffed mushrooms on a baking tray, bake for 20 minutes until the mushrooms become tender and the stuffing turns golden brown in color.
