Cheese Stuffed Mushrooms | How To Make Stuffed Mushroom | Mushroom Recipe By Chef Varun Inamdar

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is lower in fat and adds a cheesy flavor

breadcrumbs

🥗Healthier: ground oats

💰Cheaper: crushed crackers

Ground oats provide a gluten-free option while maintaining texture

Remove the stems from the button mushrooms to create a cavity for filling.

Chop the mushroom stems finely and set aside.

Heat a wok or kadhai on high flame and add a small amount of oil.

Add cumin seeds, followed by finely chopped ginger, garlic, and green chilies.

Sauté until the raw smell of ginger and garlic goes away.

Add finely chopped red onions and a touch of salt to help them cook faster without browning.

Once the onions begin to turn golden brown, add chopped tomatoes and the powdered spices: red chili powder and turmeric powder.

Add the chopped mushroom stems to the mixture for added flavor.

Mix well until everything is cooked and separate, not clumping together.

Grate in processed cheese and add freshly cracked black peppercorns, mixing well.

Fill the mushroom caps with the prepared mixture, pressing gently to pack it in.

Heat a little more oil in the wok and carefully place the stuffed mushrooms in the pan without spilling the filling.

Cover the pan and cook on medium flame for 3-4 minutes until the mushrooms are cooked.

Serve the stuffed mushrooms topped with fresh coriander.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens