STUFFED MUSHROOMS/ MUSHROOMS STUFFED WITH SPINACH AND CHEESE / Scrumptious Stuffed Mushrooms For Entrée
It was really a pleasure to get the delightful outcome of stuffed mushrooms. Those were cooked perfectly well in the pan as they use to cook in the oven. These incredible fungi has a potential to absorb any flavour with which it is going to be cooked.
I do lots of cooking with mushrooms. Sautéed mushrooms with other veggies is my favorite one. This time I tried my hand on stuffing those veggies into the mushrooms. These stuffed mushrooms were cooked in the pan , coming out with perfection and the taste was just awesome!
● HOW TO COOK STUFFED MUSHROOMS?
We can divide the making process of stuffed mushrooms into two parts. First part is to prepare the stuffing that is to stuf into the mushrooms cavities and the second part is to pancook, bake, or grill the stuffed mushrooms. Each and every method of cooking stuffed mushrooms is easy and worth relishable
● WHY SHOULD WE INCLUDE MUSHROOMS IN OUR DIET?
Mushrooms are exclent sourse of zink, vitamin D, vitamin B-6. In this way, they have a balanced nutritional values. They should be included in the diet to lower the risk of alzimer, high blood pressure, diabetes, and many types of cancers. Having the high calorie values and low fat, the weight watchers love it very much. They cab be enjoyed in any course from soups and starters to the main course
Prep Time – 15 minutes
Cook Time – 20 minutes
Coarse – Starter/Appetizer/Entrée
Cuisine – Italian
Author – Bharti Dhawan
● INGREDIENTS REQUIRED FOR STUFFING
• Button Mushrooms (bigger sized)/Cup Mushrooms – 400 gms
• Spinach – 1 small bunch
• Onions – 1 medium
• Paneer – 200 gms
• Salt – to taste
• Red chilly flakes – 1 tsp
• Crushed black pepper – 1/4 tsp
• Olive oil – 2 +2 tbsp
● PREPARATIONS TO BE DONE
1 – Remove the stems of all Mushrooms
2 – Scrape out the gills from all the mushrooms with a sharp knife or a small spoon to make cavities. Keep all the mushrooms aside to use later
3 – Chop finely the stems and gills of mushrooms
4 – Rinse the spinach leaves and chop finely
5 – Chop finely the onions and crumble or grate paneer to cook and stuff the all above into mushrooms cavities (step 1)
● STEP 1
● PROCEDURE TO PREPARE THE STUFFING
1 – Keep a pan on medium flame and heat 2 tbsp oil. Add chopped onions and saute for a minute
2 – Next, add chopped stems and gills of mushrooms. Saute them with onions for a minute or two
3 – Next, add chopped spinach leaves and saute for a minute. Avoid overcooking plz.
4 – Time to add half quantity of crumbled paneer and cook it for a while (remaining paneer will be used later)
5 – Add salt, red chilly flakes, and crushed pepper. Mix well and switch off the flame
6 – Transfer the mix to a bowl and start the stuffing into the mushrooms cavities
7 – Top each the stuffed mushrooms with some remaining grated paneer
● STEP 2
● HOW TO COOK STUFFED MUSHROOMS IN THE PAN
1 – Add 2 tbsp of oil to a nonstick pan and allow it to heat at low-medium flame. Arrange stuffed mushrooms in the pan
2 – Allow the mushrooms to cook from pan side to get the golden hue
3 – Flip the mushrooms to cook from top side. Within a minute the paneer on top will become golden
4 – Again flip the mushrooms and cover the pan. The mushrooms will cook and get softened in its juice within 3-4 minutes. Switch off the flame now
5 – Scrumptious stuffed mushrooms are ready to savour with any dip of your choice
● NOTES
* If available, use Portobello mushrooms for this recipe. These are juicer and larger in size and can be stuffed easily with the bigger portions of stuffing
● YOU MAY ALSO LIKE A FEW MORE RECIPES WITH MUSHROOMS
