Stuffed Mushrooms Recipe | Vegetarian Stuffed Mushrooms

Stuffed Mushrooms with a vegetarian filling recipe with step by step photos. Mushrooms are very versatile and can be used in various ways to create delicious starters, snacks,pulav, biryani,gravies,stir-fry,curry etc. Among all the mushrooms recipes this stuffed mushroom recipe is my most favorite, it is not only easy to prepare but also tastes delicious.If the preparation work of mushrooms is done, it takes hardly any time to cook them and stuff them and bake.It is an ideal recipe for starters in the parties, one can prepare the filling ahead and stuff the mushrooms and keep them ready and bake in the oven at the last minute.These stuffed mushrooms taste best when served hot and consumed immediately, otherwise they become soggy.

Stuffed Vegetables make any meal interesting and I always love stuffed colored bell peppers, stuffed jalapeno poppers, Indian style stuffed peppers,Stuffed Brinjals ,stuffed mushrooms which can jazz up any meal.

You can check few stuffed vegetables recipes in my blog - 

• Aloo stuffed Green Peppers / Bharwa Mirch
• Bharwa Karela | Stuffed Bittergourd with Besan
• Stuffed Bell Peppers with Corn and Cottage Cheese
• Dondakaya Ullipaya Karam | Stuffed Ivy Gourd
• Kakarakaya Ullipaya Karam/Stuffed Bitter gourd
• Stuffed Mirch-Andhra Style
• Vankaya Kobbari Karam | Stuffed Brinjals with fresh Coconut

You can check other mushroom recipes in my blog- Mushroom Biryani, Matar Mushroom Masala, Mushroom Chettinadu,Palak Mushroom.

Here is how to make stuffed mushrooms recipe with step by step photos.

Stuffed Mushrooms Recipe with Veg filling:

Serves 3-4 | Author: Prathibha

Prep time: 15 mins | Cooking time: 10 mins | Total time: 25 mins + 20 mins baking time

Cuisine: International | Category: Starters/Sancks

Ingredients:

15-20 white button Mushrooms

1/4 cup grated Mozarella/Cheddar/Processed cheese

1/4 cup Bread crumbs

1 small Onion,finely chopped

2-3 Garlic cloves,finely chopped

2-3 tbsp chopped Coriander leaves

2 tsp Mixed herbs

3/4 tsp Pepper powder

2-3 tbsp Olive oil

Salt, to taste

Method:

• Gently rub and wash the mushrooms.I usually rub them with rice flour gently and wash them under running water.Carefully remove the stalks and trim off the tip portion of the stalk and cut the stalk into fine pieces and keep aside.

• Heat 1 tbsp Olive oil in a pan and add finely chopped garlic and fry until it turns slight brown in color and then add finely chopped onion and fry until the onion turns light brown in color.

• Add the chopped mushroom stalks and saute them, they initially release water and let them cook more until the water is absorbed completely.

• Add the mixed herbs, pepper powder, salt and cook for another 2 mins.
• Let the mixture cool a bit.
• Meanwhile preheat the oven at 180 deg C/375  deg F for 10 mins.

• Now add the bread crumbs and chopped coriander leaves to the cooked mushroom stalk mixture and mix it well.

• Stuff the mushrooms with 2-3 tsp filling and sprinkle some grated cheese(of your choice) and little bit of bread crumbs and keep them ready.

• Arrange the stuffed mushrooms on a greased tray and dot them with olive oil and bake them in the oven at 170 deg C for 20-25 mins until they are done, they release water and starts to slightly drying up.When start drying up you can remove them from the oven.

Serve them immediately by adding freshly chopped coriander leaves.

Notes:

1. They taste best when served immediately and consumed hot, else they turn soggy and will not taste good.
2. Once the mushroom started releasing water in the oven means it is done but I usually keep it for little longer until it starts slightly drying up otherwise I find them bit raw.So it is your wish,you can remove them when you see the water starts forming under the mushrooms while baking.
3. The bread crumbs add a nice crispy texture on top so do not skip in the filling as well as add a little while topping them with cheese.
4. For a vegan version avoid cheese on top.

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