Stuffed Mushrooms
Top Rated Recipe
Key Details:
prep time: 15 minutes
Cook time: 20 minutes
Difficulty Level: Moderate
Course: Main Course
Cuisine: Fusion
Key Ingredients:
Mushrooms
Spinach
Garlic
Onion
Butter
Nutmeg powder
Double cream herb cheese
Breadcrumbs
Emmantal cheese
Vegetable stock
Fresh red chillies
About Stuffed Mushrooms
Table of Contents
Mushrooms stuffed
with a flavourful spinach and cheese mixture and baked
- Lage mushrooms 12
- Spinach, blanched 200 gms
- Garlic 2 to 3 cloves
- Medium onion ½
Step 1.Chop the spinach and chop garlic and onion.
Step 2.Melt butter in a non-stick pan, add garlic and onion and saute till translucent. Add spinach, salt, crushed peppercorns and nutmeg powder and cook for about 5 minutes.
Read MoreIngredients
- Lage mushrooms 12
- Spinach, blanched 200 gms
- Garlic 2 to 3 cloves
- Medium onion ½
- Butter 30 gms
- Salt to taste
- Black peppercorns, crushed to taste
- Nutmeg powder 3 gms
- Double cream herb cheese 100 gms
- Breadcrumbs 20 gms
- Emmental cheese 20 gms
- Vegetable stock (optional) ½ cup
- Fresh red chillies, cut into diamonds 2 to garnish
How to Make Stuffed Mushrooms (Stepwise Photos)
Method
- Chop the spinach and chop garlic and onion.
- Melt butter in a non-stick pan, add garlic and onion and saute till translucent. Add spinach, salt, crushed peppercorns and nutmeg powder and cook for about 5 minutes.
- Preheat the oven to 170º C. Remove the stalks of the mushrooms.
- Add cream herb cheese and breadcrumbs to spinach mixture and mix. Check for seasoning.
- Sprinkle the insides of the mushroom heads with a little salt and crushed peppercorns, stuff them with the spinach mixture and keep them in a casserole dish. Sprinkle grated Emmental cheese over each one.
- Pour vegetable stock (if using) into the casserole dish. Keep the dish in the preheated oven and cook uncovered for 10 minutes.
- Take the casserole out of the oven, garnish with red chilli diamonds and serve hot.
Additional Tips and Tricks
About chef
Chef Rakesh Sethi
Chef RAKESH SETHI host of the show Tea Time on FOODFOOD Channel
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Chaitrali Deshmukh
Thank you for the amazing instructions.
I have success w/ my dosa but does not last long stored in the refrigerator.
Maybe I am fermenting for too long, or add the salt before the rise?
I also was wondering if it is important to blend separately or can it be blended all together?
Reply
Chef Saransh Goila
Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps
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