Soft, juicy mushrooms are both healthy and tasty, and enhance the texture and flavour of any dish. The versatility of mushrooms makes it easily adaptable to any dish, and so a variety of preparations can be made with it, from curries to stuffings.
Stuffed Mushrooms is one such eclectic dish that is mildly spicy, flavourful, creamy, juicy, and soft. The dish is prepared using white button mushrooms. The stems of the mushrooms are first removed and chopped into small pieces to be used later for the masala filling. The contents inside the mushroom caps are then removed to create cavities, in which a filling of masalas and grated cheese is put. The Stuffed Mushrooms are then topped with grated cheese and cooked in olive oil for three to four minutes until the topping of grated cheese melts. The Stuffed Mushrooms should be cooked over medium flame and not low flame to retain the moisture of the mushrooms.
Health benefits of white button mushrooms
White button mushrooms, an edible fungi, are said to contain anti-inflammatory and antioxidant properties. However, its main health benefit is that it is a rich source of Vitamin D2, which is good for bone health.
Here is a recipe for Stuffed Mushrooms:
Ingredients
- 250 grams White button mushrooms
- 2 cups Grated processed cheese
- 1 Onion
- 1 Tomato
- Olive oil
- Cumin seeds
- Red chilli powder
- Turmeric powder
- Black pepper powder
- Garlic
- Ginger
- Coriander leaves
- Green chillies
- Salt as per taste preference
Method
- Remove the stems of the white button mushrooms, and keep aside
- Remove the contents of mushroom caps, using a teaspoon, to make a cavity for the masala filling
- Chop the mushroom stems first into thin slices and then into tiny pieces
- Finely chop two to three garlic cloves, one small piece of ginger, and two green chillies, and keep aside
- Finely chop one onion, and keep aside
- Finely chop a tomato, and keep aside
- Chop a handful of coriander leaves, and keep aside
- Heat two tablespoons of olive oil, in a pan, over high flame
- Put two teaspoons of cumin seeds in the oil and stir for a minute
- Add the finely chopped ginger, garlic, and green chillies and mix well
- Add the finely chopped onion, add a pinch of salt to make the onions soft, and mix well till the chopped onion turns slightly golden brown (ensure it is not overcooked)
- Add the chopped tomato and put half teaspoon of red chilli powder and quarter teaspoon of turmeric powder; add the chopped mushroom stems; add a tablespoon of chopped coriander leaves and mix all the ingredients together
- Add the grated cheese and mix well
- Add one tablespoon of black pepper powder, and mix all the ingredients well. After the masala filling is cooked, take it off the flame
- Take a teaspoon to fill the mushroom caps with the masala filling, and then top each mushroom with grated cheese
- Heat one tablespoon of olive oil in a pan
- Place all the stuffed mushrooms in the pan
- Cover the pan and let the stuffed mushrooms cook for about 3 to 4 minutes over medium flame
- Serve the Stuffed Mushrooms hot
Stuffed Mushrooms can be served as an appetiser. It can also be served on a bed of flavoured mashed potatoes and savoured as a light meal.