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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.
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Comments

Swati Sapna said…
I love stuffed mushrooms! And sounds like a simple yet fab recipe... bookmarked :)
November 5, 2011 at 2:14 PM
Anonymous said…
Love the simple and easy way you have made them...maybe have to take your word and give them a try.
November 5, 2011 at 3:29 PM
chef and her kitchen said…
very delicious mushrooms...nice stuffing
November 7, 2011 at 9:37 AM
Indian Khana said…
Nice stuffing ..looks yum
November 7, 2011 at 1:36 PM
notyet100 said…
Will try this sometime,..:)
November 12, 2011 at 1:08 PM
Reeta Skeeter said…
i made something similar..use cheddar though and green chillies
March 2, 2012 at 2:06 PM
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