My oven is finally cranked up. Weather update : I can finally survive without an air conditioner at home. The weather has gotten so much better now that I can start using the oven and bake! Hello cakes and gratins!
The other day I was at the market and found some really fresh and gorgeous button mushrooms. All I could think of were these stuffed mushrooms I would regularly make as a uni student in my on-campus Birmingham studio apartment. It would be my go to comfort food – winter evenings with the heating turned up and books all around – I could go back to those times right this second. This would be a perfect accompaniment to any meal . OR a meal in itself. I’ve literally made it way too many times to even count. Surprisingly, I realized, I had never made this for the hubby. I blame the heat in Gurgaon. But seeing these nice white, clean mushrooms at the market I knew exactly what there fate was going to be.
This is literally a 5 ingredient recipe – no fuss at all. It’s something you can even make on a super short notice when you realize dinner is too boring and drab, or you have surprise visitors, or when it’s just you all by yourself and all you need is a good plate of baked ‘shrooms (and some vino! 😉 !) so you can Netflix and chill! It’s the simplest ever – what you need is mushrooms, some fresh parsley, breadcrumbs, garlic and cheese (I use goat’s cheese but you can very well go with some good quality cheddar, mozzarella, cream cheese, parmesan or if you’re really a cheese lover then I’d highly recommend blue cheese too. Go ahead and experiment!)
Stuffed Baked Mushrooms:
Serves 2| Prep time: 5 min | Cook time: 10 min
Button or Portobello mushrooms – 250 gms, cleaned and dried.
Parsley- 1/2 cup, tightly packed, chopped
Goat’s cheese – 1/2 cup
Garlic cloves – 3-4 cloves, grated
Breadcrumbs – 1/4 cup
Salt and pepper – to taste
Scoop out the stem of the cleaned mushrooms by hand. All you have to do to pull it out ever so slightly and the two will easily separate.
Pre-heat your oven at 200 C. Lay a baking sheet on a baking tray and place these mushrooms caps with enough space between each other. Pop the tray in the oven for not more than 3-4 minutes at 180 C. Bring them out and let them rest. You’ll notice some water released out of the mushrooms. Do not worry, mushrooms have high water content and this is normal. Change the baking sheet and place the mushrooms on the fresh baking sheet so they don’t get soggy.
In a bowl, mix the goat’s cheese, grated garlic, chopped parsley and pepper. Check seasoning and adjust.
Fill this mixture into the mushrooms and top with breadcrumbs. The breadcrumbs add a great crunch and they add this goldenness to the mushrooms which make them even more irresistible. Yum.
Put these mushrooms in an preheated oven. Bake these at 180C for about 10 min or till they look golden brown.
Serve these with a mayonnaise and dijon mustard dip. You guys, you’ll are up for trip to mushroom heaven!
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