Stuffed mushrooms

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I’m not really a fan of mushrooms, but do buy them occasionally  with no plan of executing a certain recipe. I see them, I end up buying them!

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Today I was in an experimental mood, I thought I should experiment with a stuffing for the mushrooms, I finalized on using soy granules/ TVP and one thing led to another. The result was fantastic, it was extremely delicious and moist. This is a healthy dish , packed with  proteins in abundance, I bet you won’t miss meat.

Here’s how I made ’em.

About 12 fresh mushrooms

1 cup soy granules/TVP

1 small onion, chopped finely , about 3/4 cup

1 small tomato, chopped, about 1/2 cup

1/4 cup mixed bell peppers/ green bell pepper

1 teaspoon cumin seeds

1 teaspoon finely minced /paste of ginger

1 teaspoon finely minced/paste of garlic

1 teaspoon chilly powder/ cayenne pepper

1/2 teaspoon garam masala

1 teaspoon salt

2 tablespoon tomato ketchup

1 tablespoon olive oil + more to drizzle

1 tablespoon chopped cilantro

1/2 cup shredded mozzarella /cheddar cheese

Preparation:

1. Pre heat oven to 375 degrees F

2.Wipe the mushrooms with a clean kitchen towel, remove the stems( chop finely and reserve) , discard the brown gills gently by scooping it out with the help of a spoon

3.Add 1 cup soy granules in 3 cups of water along with 1/2 teaspoon salt , bring to a boil,  Drain in a colander and squeeze out excess moisture from the soy granules OR Cook as per package intsructions.

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4.In a pan , heat olive oil on medium heat, add the cumin seeds and let it crackle.

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5. Once the cumin seeds crackle, add onions and saute on medium low heat for about  half a minute,

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6.Add ginger- garlic, saute til the raw aroma of ginger garlic goes.

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7.Add the bell peppers and chopped tomatoes, and saute on medium low heat for another half a minute. ( we do no want to  make them mushy.)

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8.Add the chopped mushroom stems, add 1/2 teaspoon salt and saute till the mushroom releases its moisture.

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9.Add soy granules, mix well.

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10. Add chilly powder/cayenne pepper, garam masala, roast the spices well, abut half a minute.

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11. Add the tomato ketchup, mix.

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12. Lastly add chopped cilantro and mix well. Check for seasoning. The stuffing is ready.

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13. Stuff enough mixture into each mushroom cap,drizzle all over with some olive oil ,top with shredded cheese, transfer to a baking pan lined with aluminum foil/parchment paper lightly sprayed with oil .

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14.Bake for about 15- 20 minutes until mushrooms are cooked and tender.Transfer to a wire rack, serve hot.

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Notes:

1. Feel free to experiment with different flavors, you could use your creativity, add different herbs, veggies to suit your palate.

0 comments

  1. Arsheen says:

    Hey Freda, I know u don’t remember me but you, your sis Rochelle and I went to school together. Just found about ur blog and was very impressed. Awesome!!! Cooking is my secret passion. And, I was looking for some way to not keep it a secret anymore!! If u like, I can send u some recipes I have tried over the year and u can foolproof them yourself and post them on ur blog. Lemme know if u r interested!! Just tried these Low-fat cheesecake bars with strawberry sauce last week. Everyone who tried them wanted the recipe.

    • Freda Dias says:

      Hi Arsheen ! Thank you so much for the lovely words 🙂 would love to try out your recipes and add them here dear ! You can msg me on facebook messenger , thanks 🙂

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