Cheese stuffed mushrooms is going to be your next favourite vegetarian appetiser. These cheesy baked stuffed mushrooms are so easy to make that you are sure going to include them in your party starters.
Gastronomically speaking, there are only two types of people in this world – vegetarians and non-vegetarians! I don’t subscribe to the concept of ‘eggetarians’ – eggs are just as much non-vegetarian as chickens! Don’t get me wrong though – I have nothing against any class of people; I am just telling you about this classification since ‘veg’ or ‘non-veg’, as they are endearingly called in India, is the first question you would be asked when you walk into any eatery in India, and hence it’s important to know which category do you belong to.
What am I, you ask? I am an all-out non-vegetarian, although I do enjoy veg dishes equally – I am agnostic when it comes to good food! But sometimes when I am entertaining people, I do have a mix of both types of people joining us, and hence I need to be careful of both sides of the spectrum. Moreover, since my husband & I are non-vegetarians, we don’t usually like all vegetables, but one thing that we are extremely fond of is the good old mushroom! Boil them, Oil them or bake them – they come in different varieties, and go with almost anything. Keeping that in mind, here’s a dish that celebrates the versatility of mushrooms – Cheese stuffed mushrooms !
While I have been taking immense pride in the non vegetarian appetisers I make, I must admit I haven’t put much efforts to develop my vegetarian appetisers list much. That partly could be attributed to the non-vegetarian loving friends I always had and also because I never had a rocking starter like this before and (also this vegan glutenfree spinach-quinoa-patties too)! I proudly can say now that the next time one of you comes over to a party at my place, you will chose this vegetarian starter over everything else first!
By the way have you started planning your holiday menu already? If yes, I urge you to add this cheesy stuffed mushrooms on to your party appetiser list right away! These easy-peasy cheesy stuffed mushrooms can be made in straight under 30 minutes and made in large batches too!
Here’s a quick video tutorial of how to make cheese stuffed mushrooms :
[youtube https://www.youtube.com/watch?v=ecS88wF7Wus&feature=youtu.be&w=560&h=315&rel=0 ]
How to wash mushrooms?
1. Gently give a quick rinse to mushrooms with lukewarm water and salt and carefully use your fingers to remove any dirt or impediments. Do not rub them too hard or they might break.
2. Dab the mushrooms gently with a paper towel to make them dry and remove the water.
3. DO NOT soak mushrooms in water for long or they will absorb more water and the taste will be affected.
What cheese can you stuff mushroom with?
Practically all kind of easy to melt cheese like Cheddar, Cream cheese, Parmesan, Goat cheese etc. In this recipe I have used Cheddar cheese.
Step by step tutorial on how to make Cheese stuffed mushrooms:
Cheese stuffed mushrooms are going to be your next favourite vegetarian appetisers. These cheesy baked stuffed mushrooms are so easy to make that you are sure going to include them in your party starters.
- 200 gms white mushrooms (12 nos)
- 1 small onion finely chopped
- 1/2 cup grated cheese
- 2 tbsp bread crumbs
- 2 green chillies finely chopped
- 1/4 cup coriander leaves chopped
- 2 tbsp olive oil
- 1/2 tsp Tabasco sauce
- 1/2 tsp black pepper powder
- 1/2 tsp paprika powder
- 1/2 tsp oregano powder
- salt to taste
Preheat oven to 180 degrees Celsius/ 350 Fahrenheit
Wash mushrooms well in hot water mixed with salt and then dab them dry with kitchen towel.
Twist the mushroom stems carefully and gently remove them from the mushroom caps and keep the stems separate.
Chop these mushroom stems finely for the stuffing.
In a pan on medium heat, heat olive oil and add garlic, green chillies and chopped onions and stir for a minute till onions become golden brown. Add the finely chopped mushroom stems and fry for another minute till the mushroom stems have secreted all water and the mixture is dry.
Add paprika powder, pepper powder, salt to taste and finally add bread crumbs and stir well for another minute till the mixture is done. Remove off the flame.
In a bowl, transfer the sauteed mushroom stem stuffing. To this add grated cheese, oregano powder and Tabasco sauce.
Take the mushroom caps and stuff the mushroom with the stuffing and press the filling tightly into the mushroom so that it doesn't come out. At the end sprinkle little grated cheese again from the top and press it again.
Dab few drops of olive oil over a baking tin and arrange the mushrooms well.
Bake them on 180 degrees Celsius for 15-20 minutes till the cheese has melted and a golden crust has formed. Serve it with a dip of your choice.
- This recipe has a high spice quotient, so feel free to adjust the spiciness by reducing the quantity of green chillies and Tabasco sauce.
- Make sure that you clean the mushrooms well before using them in the recipe.