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.
Labels:

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
Post a Comment

Popular posts from this blog

Kadhi Chawal

I just can't think of what to write today. That's what my absolute favorite meal does to me, I just want to stop talking and dig right in. So I won't ramble and go straight on the recipe for kadhi. First, make the pakoras that would go in the kadhi. Slice an onion lengthwise. Make a batter with 1/2 cup chickpea flour (besan), salt, red chilli powder and water. Dip onions in this batter and deep fry until crisp. Keep aside. Now blend 1 cup yogurt and 1/3 cup besan into a paste. Add 3-4 cups water to make a very thin blend. Heat a tbsp of oil in a pan. Add a tsp each of mustard seeds, cumin seeds, ajwain (carom seeds) and methre (fenugreek seeds). Let splutter for a few seconds. Now add a large onion, cut lengthwise into thin slices and cook until browned lightly. Pour in the yogurt/besan mix and add 1 tsp turmeric powder, 1 tsp salt and 1/2 tsp red chilli powder. Bring to a boil, reduce the heat and let simmer for at least half an hour. You have to stir this occasio...
17 comments
Read more

Bibimbap

This is the reason I love taking part in Taste & Create . There is so much new to learn and try when you meet new partners. This month, I am visiting Kitschow in Vancouver for a course in Asian cooking. She also tries a lot of other cuisines, but wok is her favorite way to cook. I first thought I'd find very little vegetarian choice at her place. But as luck would have it, she has recently done a lot of vegetarian cooking and eating for lent and I had a virtual rainbow to pick from. Everything looked so delicious it was tough to pick one. I picked the one with the cutest name : Bibimbap . Bibimbap is a Korean rice, usually topped with beef and vegetables but Kitschow made a vegan version for Lent. The recipe has three parts. First you cook the rice. Then, when it's almost done but is still moist, you arrange vegetables on top so it looks colorful and pretty. For the vegan version, Kitschow just put raw veggies there and let them cook in the steam. But I liked the i...
13 comments
Read more

Mystery Fruit

This only happened a few times every year, just when the rainy season kicked in. A street hawker will come by, straw basket on head. He will yell "kaul chapni" and I will run out to buy a bundle of these. Stuck together like flowers, they looked like a bouquet. Every hole contains a little fruit. You break out the package, peel the tiny fruit that pops out and eat it. Done slowly, it can take you an hour to eat an head. Or did, when I was about 12 years old. That was the last time I saw this fruit. I've never seen it again, didn't even know what it was called or where it came from. Three weeks back, Vikram Doctor wrote about a store in Khar that sells Sindhi foods. He described this fruit and I knew it came from my vivid childhood memories. And finally, I knew we were talking about lotus fruit. Now talk about coincidences. Last weekend, I was passing by a lane in Bandra and for the first time in many, many years I saw the straw basket filled with my mytery fru...
14 comments
Read more