Skip to main content

Balsamic Stuffed Mushrooms

Balsamic Stuffed Mushrooms by Bombay Foodie

This is one of those perfect appetizers for lazy afternoons or weekend evenings. Start with a packet of button mushrooms. Mine had 15-16 mushrooms. Wash the mushrooms thoroughly, then take off the stems to leave some space in the caps for you to stuff. You can use the stems in a stock if you like (don't be like me and throw them away - they make a great stock).

In a bowl big enough to fit all mushrooms, mix 2 tbsp olive oil, a tbsp of balsamic vinegar and plenty of salt and fresh ground pepper. Whisk until you have an emulsion. Add mushrooms and toss to coat well. Leave these in the fridge until you are ready to cook them, but at least for half an hour.

In the meantime, make the stuffing. Start with 50 grams of paneer (or ricotta if that's what you have). Mash well. Add 2 tbsp grated parmesan cheese and 8-10 basil leaves that you have chopped finely. I find that cutting the herbs with scissors is usually much quicker and neater than using any knives. Also add salt to taste but go easy here because there's salt already in mushrooms and in parmesan.

When you are ready to eat the mushrooms, preheat the oven to as high as it will go. Mine goes up to 270C. Fill each mushroom with the stuffing and arrange on a baking tray. Bake on the top rack of the oven until the mushrooms are cooked through and the stuffing gets a little browned on top.

Comments

Swati Sapna said…
I love stuffed mushrooms! And sounds like a simple yet fab recipe... bookmarked :)
Anonymous said…
Love the simple and easy way you have made them...maybe have to take your word and give them a try.
Prathibha said…
very delicious mushrooms...nice stuffing
Priti said…
Nice stuffing ..looks yum
Greetings!
If you love food and if you love to write then this is your chance to shine! Coming up soon, a blogger contest that will get you the stardom you deserve. 'Like us' today and stay tuned for further updates.
Facebook: http://www.facebook.com/TastyTangles
Twitter: www.twitter.com/thetastytangles
Foursquare: https://foursquare.com/thetastytangles

Regards,
The Tasty Tangles
(Mumbai, Bangalore, Delhi)
notyet100 said…
Will try this sometime,..:)
Reeta Skeeter said…
i made something similar..use cheddar though and green chillies

Popular posts from this blog

Fruits of the Forest

I know there hasn't been a new recipe on these pages for a while. But worry not, I'm back with a real zinger. Earthy, creamy, crunchy - this is an appetizer that ticks all the right boxes. And if you happen to be a mushroom lover like me, this is the best way to eat mushrooms I've found so far. I present to you, for all your year end parties and appetizer cravings - creamy mushroom pate on toast.

Its mushroom pate two way - just on its own and panko-crumbed and fried. Both go on a crisp garlic baguette with watercress and some kewpie mayonnaise. Here's the recipe.

Ingredients
Crunchy garlic butter toasts (I buy them as is, but you can also slice and toast baguettes)
200 grams button mushrooms
1 small onion
3 cloves garlic
2 tbsp cream cheese
1 tbsp butter
1 tbsp olive oil
1 tbsp apple cider vinegar
1/2 cup panko breadcrumbs
kewpie mayonnaise (or regular mayonnaise)
watercress or micro herbs
salt and black pepper to taste
oil for deep frying

First, make mushroom pate. Y…

Farm to Fork in Chail

Back in 19th century, when Shimla was the summer capital of India, the Maharaja of Patiala got the British rulers riled over his dalliances and got banned from entering the city. Not the one to be put down so easily, he found a tiny little town about an hour from Shimla and made Chail his very own summer capital. Today, Chail still has the impressive Palace that the Maharaja built and the highest cricket ground in the world. There really isn't much more to the city apart from a small local market and a couple of hotels that get spillover crowd from Shimla in the summers. It's a pleasant little diversion but that's not why I went to Chail. I stopped nine kilometers short of the town to make Ekam my home for a weekend.

Sumeet Singal built this house on a cliff as his own weekend home. Today, even when Ekam is open as a luxury boutique resort, the cosy homely feeling remains intact. I asked Sumeet what there was to do during my three day holiday at Ekam. He told me that ther…

A Bowlful of Comfort

I have a friend who is quite the globetrotter. Lunches at her place, often right after her trips, are a treasure trove of global flavours. But the last time we met, she was just back from Tamil Nadu and out she brought a bowl of curd rice. I love curd rice and have eaten a lot of it over the years but my friend's version was so full of flavours and textures, it was a revelation. Obviously, I asked for the recipe.

The genius of this curd rice lies in adding the tempering or the tadka twice, once to mix in the rice so it absorbs all the flavours. Then you make a second batch to top the rice with just before you serve, so it adds crunch to the usually mushy dish. The recipe also has a few other elements added in for texture, freshness and flavour.

I over-ate at lunch at my friend's and I over-ate again when I made this for myself for lunch. Plus, all the ingredients you need are likely in your kitchen already so you may as well go make it now.

Ingredients
1/2 cup rice
1 cup plain…