Include these cheesy, flavourful stuffed mushrooms in your next party menu as an appetiser to pass around or make them for your afternoon tea party, and let your guests amaze and enjoy!
Finger food to pass around
I must admit that 2021 begins on a much better note than 2020! At the beginning of the year, we got a chance to invite some of our friends sometimes over lunch, sometimes over afternoon tea! I tried to cook the dishes that I didn’t make in recent time! Along with many dishes, this dish came to my mind. Years back, I watched this stuffed mushroom recipe on youtube. I liked and tried the recipe in my kitchen a couple of times, and then I completely forgot about it. I also realise there are not many finger food recipes on my website! Hence, I decided to start sharing some of my favourite finger food recipes with my viewers and let’s begin with this Stuffed mushrooms recipe! The first recipe of the series should be that all my vegetarian and non-vegetarian friends can try! If you follow the vegan diet, then either you can omit the cheese or use a vegan cheese of your choice.
Mushrooms already gained popularity in the Indian kitchen! Along with soup, pizza, salad, we often make curry and starter dishes with mushroom.
Minimum ingredients, maximum flavour
What I love about this stuffed mushrooms recipe is that the mushrooms are low in calories, they have a bland taste, and because of that, we can put rich stuffing easily without feeling guilty about putting cheese, bread crumbs! And the ingredients we need to make this dish are effortlessly available. The key ingredients are –
- Button mushrooms or Portabella mushrooms
- Freshly made breadcrumbs
- Grated Cheese
How to clean mushrooms?
There are many opinions about how to clean mushrooms? Some suggest to wipe them with a damp kitchen cloth, others say mushrooms should be washed under plenty of running water, however!
My personal preference is to wash under running water because it saves a lot of time!
Oven baked or pan fried? The choice is yours!
I prefer to make them both ways! If I am making these for a party then I prefer to bake them, that way I don’t need to stand in front of the stovetop for the next 7-10 minutes for each batch. I can put them in the oven and the oven will do the job, I don’t need to pay attention for the next 20 minutes.
But, if we are in a mood to eat them for lunch or dinner, pair with soup, then for a small batch I would prefer to pan fry them on the stovetop! Because I am going to use only one skillet for both stuffing and frying the mushrooms. The difference is the pan-fried one doesn’t hold the shape for a longer time.
Make-ahead tips for stuffed mushrooms!
I am a big fan of make-ahead recipes! Make ones eat twice”- this is my kitchen rule! When I make them for gathering, I prefer to make some extras, because after cooking several dishes for a party, I lost my appetite and don’t enjoy the food that I cooked! The next day, I need a cooking break, and I enjoy the food that I prepared!
This is how I make ahead these stuffed mushrooms-
- I prepare the filling and stuff the mushrooms,
- Then put them in an airtight food storage box.
- Cover and keep them in the refrigerator for up to 24 hours. You can store them for 2-3 days also! But, I prefer to cook them in 2 days.
- Cook or bake them right before you serve
What can you do with leftover stuffed mushrooms?
Trust me, there won’t be any leftovers until you make a gigantic amount. But in case you have some leftover mushrooms-
- you can serve them in Breakfast with an omelette.
- Chop them fine, then toss them in butter with rice.
- You can add them to pasta too.
- And who doesn’t love chopped mushroom in scrambled eggs? There might be some people, but we love chopped mushrooms in our scrambled eggs! It tastes yum!
- 20 pieces Button mushroom - or 10-15 Portabella or Brown flat mushroom
- 1 medium Brown onion - or 100gm ~ finely chopped
- 2 tbsp Olive oil
- 10 gram Butter - cubed
- 3 big Garlic cloves - ~ finely chopped or grated
- 1 cup Bread crumbs - fresh bread crumb
- 1 tbsp Red Wine Vinegar
- 1 /2 tsp Extra Hot Red Chilli powder
- ½ cup Shredded cheese - or 50gm
To prepare the stuffing
- First, clean the mushrooms. You can see the video on how to clean mushrooms quickly!
- Next, take one mushroom, remove the stem, then with the help of a small spoon, scoop the inside of the mushroom. It’s called gills and store them in a bowl.
- Chop all the stems also and put them in the same bowl with gills, because we are going to add them to our stuffing.
- Heat a skillet over medium-high heat.
- Add olive oil and butter to the skillet.
- When the butter starts melting, add chopped garlic and stir for a few seconds till you get the garlicky butter smell.
- Then, add chopped onion, sprinkle salt, continue sauteeing till the onion sweats.
- Next, add gills and chopped stem mix in the skillet.
- Drizzle red wine vinegar, chilli flake, give a quick stir, then add bread crumbs. Mix everything well, remove the stuffing from the heat and transfer them to a bowl.
- Place a piece of baking paper on a baking tray, drizzle olive, place the mushrooms in the tray, take one or two spoonful stuffing and fill each cavity of the mushroom. Top with grated cheese.
Bake in the Oven
- Preheat the oven at 180c, and bake the stuffed mushrooms. After 20 minutes in the oven, a thin crust will form over the top of the breadcrumbs.
Cook on stove top
- Heat oil in a heavy-duty skillet or frying pan.
- Place the stuffed mushrooms, over high heat cook for a minute
- Then reduce the heat to medium-high, continue cooking for another 3-4 minutes
- Then put the lid on and cook for another 3-4 minutes. The cheese will melt because of steam and instead of a crust on the top you will get a gooey texture.