stuffed mushroom recipe | mushroom stuffed recipe | How to make stuffed mushroom

Wash the entire packet of mushrooms and peel the skin off.

Separate the mushroom stems from the caps.

In a small pot, heat 2 tablespoons of oil.

Add finely chopped onion and sauté until translucent.

Add salt to taste and continue to sauté.

Add finely chopped tomato (and optionally grated carrot and peas) and sauté until cooked.

Add finely chopped mushroom stems to the mixture and sauté until the juices are released.

Add turmeric powder, red chili powder, coriander powder, and garam masala powder, and mix well.

Sauté for another minute and then turn off the heat.

Add chopped fresh coriander leaves and mix lightly.

Stuff the prepared mixture into the mushroom caps, being careful not to apply too much pressure to avoid breaking them.

Place the stuffed mushrooms on a plate.

In a pan, heat 3 tablespoons of oil for shallow frying.

Once the oil is hot, add the stuffed mushrooms with the stuffing side facing down.

Fry the mushrooms until they are cooked through, ensuring they absorb the flavors of the spices.

After a few minutes, check the mushrooms and add a little more oil if needed, then cover and cook for 2 more minutes.

Once cooked, remove the mushrooms from the pan and place them on a serving plate.

Drizzle the leftover oil from the pan over the mushrooms for added flavor.

Garnish with grated cheese and finely chopped coriander before serving.

Equipment Needed

Spice Level:

Dietary