Stuffed mushrooms is a kind of dish which fills you providing all the good nutrients in the vegetables. It is a highly experimental dish. You can use different kind of mushrooms and variety of bold or traditional fillings.
This one I have combined the traditional and bold approaches in my filling, doing a little experimentation with flavors and thankfully they turned out awesome tasting. Traditionally, stuffed mushrooms have eggs and bread crumbs but I avoided both of them and replaced it with potatoes to work as a binding agent. If you want, you can go via traditional route and replace potatoes with eggs and bread crumbs for the crunch.
Either way, these are a must have party starters if you use button mushrooms, else a meal in itself with portobello mushrooms. Giving you a whole range to experiment with, start cooking these. You and your guests will love these.
Please let me know if you have any comments or suggestions down below. Happy Cooking Everyone!!!!
Ingredients:
2 portobello mushrooms
2 small boiled potatoes - mashed with a fork roughly
2 spring onions - finely chopped
1 small onion - finely chopped
1/4 cup bell pepper (red and green) - finely chopped
4 green beans - finely chopped
1/4 cup zucchini - finely chopped
2 tbsp shredded mozzarella cheese
1 tsp oregano leaves
4 tbsp olive oil
salt to taste
crushed bell pepper to taste
Recipe:
0. Preheat oven to 350 F.
1. Take portobello mushrooms, remove the stem and clean the inside of the mushroom as much as you can. Use spoon to do it and use light pressure such that you don't damage the mushrooms.
Note: Wash the mushrooms before hand and tap them dry. They should not be wet while you are making stuffed mushrooms
2. Chop the mushroom stem and inside of mushroom into very fine pieces.
3. Take mashed boiled potatoes in a large bowl. Add all the vegetables, cheese, spices and salt/pepper to taste. Mix everything well together and add 1 tbsp oil to the mixture and gently mix again.
4. Coat the mushrooms with olive oil.
5. Fill the mushrooms with the mixture in a mound shape, i.e. a little bit higher than mushroom edges.
6. Place the mushrooms in a baking tray lined with aluminium foil. Drizzle 1/2 tbsp olive oil over each mushroom and place it in the oven for 25 minutes.
7. Once cooked, take it out and serve hot with coriander-olive oil vinaigrette drizzled over or as a side dish with crusted salmon
.
Either way, these are a must have party starters if you use button mushrooms, else a meal in itself with portobello mushrooms. Giving you a whole range to experiment with, start cooking these. You and your guests will love these.
Please let me know if you have any comments or suggestions down below. Happy Cooking Everyone!!!!
Ingredients:
2 portobello mushrooms
2 small boiled potatoes - mashed with a fork roughly
2 spring onions - finely chopped
1 small onion - finely chopped
1/4 cup bell pepper (red and green) - finely chopped
4 green beans - finely chopped
1/4 cup zucchini - finely chopped
2 tbsp shredded mozzarella cheese
1 tsp oregano leaves
4 tbsp olive oil
salt to taste
crushed bell pepper to taste
Recipe:
0. Preheat oven to 350 F.
1. Take portobello mushrooms, remove the stem and clean the inside of the mushroom as much as you can. Use spoon to do it and use light pressure such that you don't damage the mushrooms.
Note: Wash the mushrooms before hand and tap them dry. They should not be wet while you are making stuffed mushrooms
2. Chop the mushroom stem and inside of mushroom into very fine pieces.
3. Take mashed boiled potatoes in a large bowl. Add all the vegetables, cheese, spices and salt/pepper to taste. Mix everything well together and add 1 tbsp oil to the mixture and gently mix again.
4. Coat the mushrooms with olive oil.
5. Fill the mushrooms with the mixture in a mound shape, i.e. a little bit higher than mushroom edges.
6. Place the mushrooms in a baking tray lined with aluminium foil. Drizzle 1/2 tbsp olive oil over each mushroom and place it in the oven for 25 minutes.
7. Once cooked, take it out and serve hot with coriander-olive oil vinaigrette drizzled over or as a side dish with crusted salmon
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