20piecesButton mushroom or 10-15 Portabella or Brown flat mushroom
1mediumBrown onionor 100gm ~ finely chopped
2tbspOlive oil
10gramButter cubed
3bigGarlic cloves~ finely chopped or grated
1cupBread crumbsfresh bread crumb
1tbspRed Wine Vinegar
1 /2tspExtra Hot Red Chilli powder
½cupShredded cheeseor 50gm
Instructions
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.