Include these cheesy, flavourful stuffed mushrooms in your next party menu as an appetiser to pass around or make them for your afternoon tea party, and let your guests amaze and enjoy!
Finger food to pass around
I must admit that 2021 begins on a much better note than 2020! At the beginning of the year, we got a chance to invite some of our friends, sometimes over lunch, sometimes over afternoon tea! I tried to cook the dishes that I haven’t made in recent times! Along with many dishes, this dish came to my mind. Years back, I watched this stuffed mushroom recipe on YouTube. I liked and tried the recipe in my kitchen a couple of times, and then I completely forgot about it. I also realise there are not many finger food recipes on my website! Hence, I decided to start sharing some of my favourite finger food recipes with my viewers. Let’s begin with this stuffed mushroom recipe! The first recipe of the series should be that all my vegetarian and non-vegetarian friends can try! If you follow the vegan diet, then either you can omit the cheese or use a vegan cheese of your choice.
Mushrooms have already gained popularity in the Indian kitchen! In addition to soup, pizza, and salad, we often make curry and starter dishes with mushrooms.
Minimum ingredients, maximum flavour
What I love about this stuffed mushroom recipe is that the mushrooms are low in calories and have a bland taste. Because of that, we can put rich stuffing in easily without feeling guilty about putting cheese and bread crumbs! And the ingredients we need to make this dish are effortlessly available. The key ingredients are –
Button mushrooms or Portabella mushrooms
Freshly made breadcrumbs
Onion
Garlic
Vinegar
Grated Cheese
I used two types of Mushrooms – Portabella and Button Mushrooms
How to clean mushrooms?
There are many opinions about how to clean mushrooms. Some suggest wiping them with a damp kitchen cloth, while others say they should be washed under plenty of running water. However!
My personal preference is to wash under running water because it saves a lot of time!
Oven-baked or pan-fried? The choice is yours!
I prefer to make them both ways! If I am making these for a party, then I prefer to bake them. That way, I don’t need to stand in front of the stovetop for the next 7-10 minutes for each batch. I can put them in the oven, and the oven will do the job; I don’t need to pay attention for the next 20 minutes.
But if we are in a mood to eat them for lunch or dinner, paired with soup, then for a small batch, I would prefer to pan-fry them on the stovetop! because I am going to use only one skillet for both stuffing and frying the mushrooms. The difference is that the pan-fried one doesn’t hold the shape for a longer time.
Stuffed Mushrooms – Oven-baked or pan-fried
Make-ahead tips for stuffed mushrooms!
I am a big fan of make-ahead recipes! Make one eat twice”- this is my kitchen rule! When I make them for a gathering, I prefer to make some extras because after cooking several dishes for a party, I lose my appetite and don’t enjoy the food that I cook! The next day, I needed a cooking break, and I enjoyed the food that I had prepared!
This is how I make ahead these stuffed mushrooms-
I prepare the filling and stuff the mushrooms,
Then, put them in an airtight food storage box.
Cover and keep them in the refrigerator for up to 24 hours. You can store them for 2-3 days also! But, I prefer to cook them in 2 days.
Cook or bake them right before you serve
Stuffed Mushrooms
What can you do with leftover stuffed mushrooms?
Trust me, there won’t be any leftovers until you make a gigantic amount. But in case you have some leftover mushrooms-
you can serve them in Breakfast with an omelette.
Chop them fine, then toss them in butter with rice.
You can add them to pasta, too.
And who doesn’t love chopped mushrooms in scrambled eggs? There might be some people, but we love chopped mushrooms in our scrambled eggs! It tastes yummy!
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