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Cheesy Stuffed Mushrooms

This recipe is a wee bit tedious and takes time but it’s worth the effort.  Since I had two packets of mushrooms and it’s shelf life is not too big, I made two batches – one fried and the other baked.  They both taste good though I found the fried version less messy (We don’t only cook, we have to clean as well, don’t we?) 

Collect it:

– 10-15 Button Mushrooms

– 2 tbsp Oil

– 1/2 tsp Cumin Seeds

– Green Chilli (chopped fine)

– 1 tsp Garlic (chopped fine)

– 1 tsp  Ginger (chopped fine)

– 1 cup Red Onions (chopped fine)

– Salt

– 1/2 cup Tomatoes

– 1 tsp Red Chilli Powder

– 1/4 tsp Turmeric Powder

– Button Mushroom (chopped finr)

– 2 tbsp Coriander Leaves (chopped) plus more for garnishing

– 1 tbsp Black Pepper Powder, coarsely ground

– 1/2 cup Processed Cheese plus a little more

– Oil

Make it:

Brush the mushrooms gently to remove dirt or follow the tips in here (she also has tips to store mushrooms) 


Remove stem by pushing it away from you and pulling it apart gently.  The mushrooms are fragile so do it with as much love as possible. 

Score the sides and scoop the inside to create a cavity.  Set aside the scrappings.  We will need it later.   It is preferable to use bigger mushrooms.  Mushrooms oxidize quickly.  They will turn slightly pink but there’s nothing you can do about this. 

Heat a little oil in a pan. Add cumin followed by garlic, ginger and green chillies.  Use less of the spice, there is red chillie powder and pepper later, you can always increase. 

Add red onions and salt. Salt will quicken the process of cooking the onions.  Sautè till golden brown. Do not brown the onions. Add tomatoes, red chillie powder and tumeric. Add chopped mushroom trimmings and chopped mushrooms.  Cook for four to five minutes.  Add coriander while setting aside some for garnishing later.  Grate processed cheese to bind the mixture together.  Add coarsely ground black pepper.  Set aside to cool. 

Once cooled, spoon the mixture in the caps.  Grate cheese on top.  Heat oil in a pan. Not too much as mushrooms absorb oil. Gently place mushrooms (cheese filling facing you). Cover and cook on a medium flame for 3-4 minutes. Mushrooms are high in water content. If you keep it on low flame, mushrooms will release water which makes it messy. On a medium flame, the mushrooms will retain the water. They need only 4-5 minutes to cook.  Garnish with coriander. Serve. 

Alternatively, put the mushrooms in a baking dish and put in the oven (180 deg C, preheated) for five minutes. 

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