Stuffed Mushroom is a quick, cheesy and delicious dish. Depending on what type of mushroom is being used, it can be a main course or a starter. So if you have a bunch of friends coming over and you need a quick bite starter or a casual dinner at home, this will be an amazing item to cook!
Lets see what all we need (I will not be specifying the quantity of ingredients as it is all based on one's liking)
- Portobello Mushrooms (if you are going for main course)
- Button Mushrooms
- Finely Chopped Onion
- Finely Chopped Green Chillies
- Cream Cheese
- Minced Garlic or Garlic Powder
- Cumin (Jeera) Powder
- Red Chilli Powder
- Turmeric Powder
- Salt
- Oil
- Mozzarella Cheese
Preparing mushroom
- Wipe clean mushrooms with a damp cloth or tissue. Mushrooms absorb water hence washing in water and then cooking will cause mushrooms to release lot of water.
- Lightly scrape out the gills (black lining) from the portobello mushrooms with a spoon. Be gentle so that the mushroom shape is not damaged.
- Add little salt inside the portobello mushrooms.
- Finely chop the button mushrooms after removing the stems.
Cooking the stuffing
- In a pan, add oil and saute onions till translucent.
- Add the chopped button mushrooms and saute. If water is released, remove it using a spoon or let it evaporate by keeping on high flame. Make sure not to burn the mushrooms.
- Add all the spices, salt, garlic (or powder) and green chillies.
- Cook till mushroom is soft. Turn off heat and let it cool.
Baking the mushroom
- Preheat oven at 350 degrees F.
- Brush oil on a baking tray or aluminum tray.
- Once the stuffing has cooled down, mix cream cheese (should be at room temperature). Cream cheese can be sour so do not add too much.
- Mix well and add the stuffing inside the portobello mushrooms.
- Top it up with mozzarella cheese.
- Bake it for 20-25 mins.
- Broil at low for 2 mins.
- Once out of oven, if you want you can tilt the mushrooms slightly to remove water.
- Serve hot!
NOTE: If you are planning to cook it as starter, then replace the portobello mushroom with button mushrooms. Remove the stems to make space for stuffing.
