Thanks Giving weekend always reminds me of all the yummy
food and the potluck events in the US of A. One of my favourites from America
is the stuffed mushroom. Can’t recollect a specific restaurant where I picked
my fancy for this amazing appetizer – maybe Red Lobster? I have enjoyed this in
many places but totally missed it after relocating to down under. Yesterday I
got reminded of these through a video from Tasty on Facebook. Couldn’t wait to
recreate it with of course a bit of my own twist – Masala Stuffed Mushrooms.
Ingredients:
1)
Mushrooms – preferably the wide ones that you
can stuff after removing the stem
2)
Garlic – minced
3)
Onions – finely chopped
4)
Cream Cheese
5)
Parmesan Cheese – grated
6)
Butter
7)
Parsley – finely chopped
8)
Bread crumbs
9)
Garam masala
10)
Turmeric powder
11)
Black Pepper powder
The Method
1)
Remove the stem of the mushrooms and chop them
finely. This is of course going to be the core of your stuffing.
2)
Heat a sauce pan and melt a few tablespoons of
butter.
3)
Saute the onions, garlic and mushroom stems for
a few minutes with garam masala, turmeric powder, black pepper powder and salt
to taste.
4)
Keep the mixture aside and bring it close to
room temperature.
5)
Using a fork, mix the cream cheese, bread
crumbs, parmesan.
6)
Add the cooled down masala mushroom mix into the
cream cheese well enough for the masala to be mixed evenly.
7)
Use a teaspoon of this mixture and stuff the
de-stemmed mushroom cups.
8)
Garnish the stuffed mushrooms with a sprinkle of
parmesan cheese.
9)
Place the mushrooms on a baking tray lined with
aluminium paper.
10)
Bake the mushrooms in an oven at 175 degrees
Celsius for about 5 minutes – just until the parmesan starts turning golden (or
you start smelling a burnt smell – whichever comes earlier).
11)
Allow the mushrooms to cool for a few minutes
before serving.
12)
Garnish with a sprinkle of chopped parsley.
Hope you had a good Thanks Giving
Weekend!!
Enjoy Cooking!!
Looks and sounds yum. Shall definitely try it. I did something similar in chennai but without the cream cheese and found my mushrooms had shrunk a bit pathetically but of course we don't often get the very large ones there. Should we blanch it first to retain some moisture on the mushrooms?
ReplyDeleteYes it could be a bit tricky with small mushrooms. No I did not blanch it. You could possibly try grated panneer instead of cream cheese.
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