Stuffed Mushrooms

Stuffed Mushrooms....Ahh...I call them the beauty for appetizers for parties and things...they are super easy to make in a super short amount of time. If you're a meat-eater, you've probably had a version of mushrooms stuffed with some kind of sausage or ground meat. This non-meat version uses mushroom stems, bread crumbs,onions and green chilis... Lovely dish with great taste.....

  • 15 large mushrooms, brushed with damp towel or paper napkin and stems removed. { Tip: Use a damp cloth to clean mushrooms. Due to their porous flesh, mushrooms should never be washed, as they absorb liquid and become saturated.}
  • 1 Onion {chopped finely}
  • 2-3 cloves Garlic {chopped finely}
  • 3-4 Green Chilis
  • 2 tbsp Bread crumbs
  • 1 tsp Lemon Juice
  • Salt & Pepper for seasoning
  • Extra virgin olive Oil or Butter for cooking


  1. Preheat oven to 375 degrees{ for 15 minutes}.
  2. Clean the mushrooms and remove the stem. Chop the mushroom stems for the filling.
  3. Heat a large skillet over medium high heat. Add 1 tsp oil and mushroom caps and season caps with salt and pepper. Saute caps 2-3 minutes, until they are lightly browned and tender on edges. Turn caps up and let juices drain away from caps. Transfer caps to a small nonstick baking sheet.
  4. Wipe out skillet and return to heat. Add a touch of oil and saute chopped garlic and onions. Add the chopped stems, along with the green chilis, bread crumbs and saute over medium heat another 5-7 minutes until bread is moist and stuffing is combined.
  5. Add lemon juice, salt and pepper. If the mixture is too dry, add a little more olive oil. Mix it well and heat for another 1-2 minutes.
  6. Fill mushroom caps with stuffing using a small scoop or large spoon. Place caps in hot oven and reduce heat to 350 degrees. Bake 6 to 8 minutes to crisp edges of stuffing and set stuffing in mushrooms.
  7. Transfer stuffed mushrooms to a serving plate and garnish with fresh cheese.
Good chefs always taste their Recipe.....Go Ahead....And say Wow.


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