Mushrooms, although often undermined by skeptics as a poor vegetarian substitute, in actual can be used in multiple culinary dishes as supplementary and even as main curry ingredient. Mushrooms can readily be made into tasty snacks as well almost in no time. When I run out of ideas on evening snacks, handy mushrooms often fill the void. This recipe talks about one of the grilled mushroom appetizers where the big hollow mushroom belly is stuffed with bread minces. Hope you will like it and add this recipe to your cooking repertoire.
Ingredients for 9 pieces :
- Button mushrooms – 9
- Bread Slice -1
- Finely grated garlic – 2 cloves
- Grated Parmesan cheese – 3 to 4 tbspoon
- Salt to taste
- Crushed black pepper – 1 teaspoon
- Chopped parsley leaf – 3 tbspoon
- Olive oil
Wash the mushrooms with lukewarm water and then remove their stems. Don’t throw away the stems, they are completely edible and they will be used for stuffing.
Now with a small spoon scrape off the side & the inside of the mushrooms and make a pocket or hole for stuffing.
Collect the fragments of mushrooms, after making the pocket, and chop finely along with the stem of it.
Remove the brown border of the bread slice and make fresh breadcrumbs from it in a blender. (You can chop the bread with a sharp knife also.)
Now mix well chopped mushrooms, breadcrumbs, grated cheese, chopped parsley, grated garlic, crushed pepper, 2 tbspoon of olive oil and pinch of salt to make the filling.
Now line the baking tray with an aluminum foil and grease with olive oil. Also lightly grease the mushrooms with olive oil.
Now start filling the mushroom pockets with the prepared filling.
At the end drizzle some olive oil at their top.
Now bake it in a preheated oven at 200ºC/400ºF for 20-25 minutes or until the top turns brown.
- Don’t add much salt in the filling as it contains cheese which is a salty ingredient.
- If you don’t found Parmesan cheese then use any good quality cheese.
- You can also use coriander leaves instead of parsley.