Chef’s Nectar, “Stuffed Cheesy Mushrooms” 😘


Stuffed cheese mushrooms

Ingredients for stuffed Cheesy Mishrooms

20 white button or cremini mushrooms (about 10 ounces)

1 tablespoon olive oil

1 tablespoon butter

1/2 cup chopped onion (half medium onion)

2 tablespoons minced garlic (4 to 5 cloves)

2 teaspoons chopped fresh rosemary or thyme

2 ounces shredded cheese like sharp cheddar, mozzarella, Swiss as u like

3 tablespoons breadcrumbs (use panko )

Salt and fresh ground black pepper

1 tablespoon chopped fresh parsley or chives for serving

Method of making the stuffed Mishrooms😋

  • Heat oven to 375 degrees F or you can deep fried as well as per your own preferences.
  • Using a damp paper towel, brush all dirt from mushrooms. Remove the mushroom stems. Cut away and discard any hard bits of the stems then finely mince them.
  • Add the mushroom caps to a rimmed baking sheet or large oven-safe skillet that fits the mushrooms in one layer.
  • Toss them with a tablespoon of olive oil and lightly season with fresh ground black pepper. Arrange them cavity-side-up so that they are ready to be stuffed.
  • Melt butter in a skillet over medium heat. Add the onions and chopped mushroom stalks, and a pinch of salt. Cook, occasionally stirring, until the onions smell sweet and are soft, about 5 minutes.
  • Add the garlic and herbs, then cook, stirring, for 2 minutes. Scrape mixture into a bowl and set aside to cool.
  • Add the breadcrumbs to the same skillet that the onions and mushrooms were cooked in.
  • Place them over medium-low heat, and then cook, stirring, until they are lightly toasted; about one minute.
  • Stir the cheese into the onions and garlic mixture then divide the filling between the mushroom caps.
  • Sprinkle the toasted breadcrumbs on top. Bake the mushrooms until the cheese has melted and the mushrooms have softened; 15 to 20 minutes.
  • Serve with chopped fresh herbs and arrange as per your own preference.😊

Published by Avtar Singh Rana

A brief about Chef Avtar Singh Rana Chef Avtar Singh Rana a passionate professional celebrity chef having more than 2 decades of experience. A chef who wears different hats, who ranges from the city Delhi is someone who loves interaction and discovery with a vision of always coming up with the best and true perfectionist at his work, he dwells in photography, traveling and of course food. He started his carrier with Taj Group of hotels, in the year 1998 and since then has only achieved milestones and growth immensely his hunger to learn and explore more got him travelling to the middle east, Oman, KSA , multiple times, where he worked for some of the iconic hotels. His talent also brought him recognition from Radisson, Starwood and Accor, where he was responsible for the preopening of the hotels. An individual who leads by the examples and has the knack of grasping quickly and extend warm hospitality.

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