There are a trillion ways to make stuffed mushrooms. But i have tried this one several times, and its my favorite way to make mushrooms now.
It fits into your mouth and you can enjoy the creaminess and distinct flavor of mushrooms for a long time.
For the stuffing :
- 250 gms (2 packets) mushrooms
- 2 chopped onions
- 1/2 cup sweet corn – steamed
- Salt, chilli powder
- Flavored Cheese
Clean and scrub the mushrooms under running water and then rip out the stems. A very easy way to get out the stem, is hold the it in your fingers and gently twist it. It will come out neat and clear and plus there will be a hollow in the mushroom which will hold the filling.
Line the mushrooms in a shallow pan, drizzle with some oil and cook it for about 5-6 minutes, turning them upside down after 2-3 minutes.
The mushrooms tend to shrink, and remember to not overcook it. Cooking it just a little to get the juices flowing.
Meanwhile, heat 2 tsp oil in a skillet. Saute the chopped onions, steamed sweet corn and chopped mushroom stems. Once the mixture is well cooked, add some salt, chilli powder, 1 tablespoon of flavored cheese, I prefer the Amul Cheesespread – the garlic or the pepper spread. Mix well and keep aside. The stuffing is ready.
Remove the mushrooms from the pan and fill them with the stuffing. And not just fill, go overboard and put a big scoop on each of the mushrooms. Dont worry, the cheese will hold it together!
Preheat the oven to 180 degree C and line a baking dish with some butter. Only a very little will do coz the mushrooms release water while cooking and it wont stick to the baking dish.
Place the stuffed mushrooms on the baking dish and bake it for 7-8 minutes. Again be careful, else the mushrooms will get dry and flaky. Soft, tender but cooked mushrooms are the best! You can also place a slice of black olives on them before serving. Like here :
Tada! Stuffed mushrooms are done, and they will disappear before you know it.