Planning for a party? Stuffed Mushroom Caps / Best Vegetarian Appetizer is a must . Whether it’s a kids party or adults, all will enjoy them.
Every time I make appetizers, I end up doing non vegetarian , whether it is chicken or fish. When it comes to vegetarian dishes , I always have to think about how to make them taste good, because being from coastal regions of India I don’t feel any pressure while cooking seafood or poultry recipes . But when it comes to making some vegetarian food, I ma ke them 2-3 times, till perfection and then jot down my recipe.
I am a big fan of mushrooms and always ready to try any mushroom recipes. Though these artificially cultivated mushrooms don’t give that satisfactory taste as compared to naturally grown ones, we can still prepare yum dishes by spicing and dressing them up . Portobello mushrooms are one of my favorites. Today I prepared easy and yummy stuffed mushroom caps and added to my appetizer menu list. One among the best appetizers I ever had. You can use any kind of mushrooms for this recipe , only make sure that they aren’t very small , otherwise, you wont be able to stuff them.
I have used just 6 mushrooms , which were the only remaining in my refrigerator and was thinking of what to prepare out of them. Just increase the quantity of ingredients if you are planning to prepare more.
Preparation time:10 Minutes
Cooking Time: 25 Minutes
Yields : 6 Pieces
- 6 medium sized portobello mushrooms
- 2 Tablespoons finely chopped onions
- 1 Teaspoon minced garlic
- 1/4 Teaspoon Onion Powder
- 1 Teaspoon Parmesan Cheese
- 1 Tablespoon Cream Cheese
- 1/2 Teaspoon Black pepper powder
- 1/2 Teaspoon Red chili powder
- 1/4 Teaspoon Dry thyme leaves(Optional)
- 1 Tablespoon butter
- Little oil for brushing
- Salt to taste
Wash mushrooms well, pat them dry and remove the stems out gently. Chop them very fine. Keep aside.
Heat butter in a small saucepan and saute minced garlic on medium heat for few seconds. Add chopped onions and fry till translucent.
Add chopped mushroom stems and saute for 2 minutes.
Add thyme and pepper powder. Mix well and switch off the heat.
Preheat the oven to 375 degree Fahrenheit .
Let the mixture cool down for 10 minutes.
Add cream cheese , Parmesan cheese, onion powder, red chili powder and mix well.
Check the salt and if required, sprinkle a little and mix.
Brush the mushroom caps with oil . Scoop a teaspoon of the stuffing and stuff inside the mushroom cap. Repeat for all.
Grease a baking pan with some oil and arrange the stuffed mushroom caps leaving space between each. Sprinkle some parmesan cheese on top .
Bake them for about 20 minutes. Remove out and let them stand for few minutes before serving.