Surprise guests are expected in an Indian family! So this lemony mushroom pulao is the quick fix rice recipe you need in your arsenal.
Stuffed Portabella Mushrooms
Portabella Mushrooms are a delicious way of including a healthy and filling meal, fast!
Stuffed Portabella Mushrooms
Portabella or Portobella are huge mushrooms, round but with flat caps. They have black gills underside and the stem is edible. The best part of Portabella mushrooms is they have a rich and meaty texture and flavour, which it retains the meaty flavour even after cooking.
The Portabella mushroom, Agaricus bisporus, is also known as Agaric cultivé, Champignon de Paris, and Cultivated Mushroom. Like all fungus varieties, Portabella natural sources of vitamin D, copper and selenium. A mature mushroom is also a good source of vitamin B6 and niacin.
When I saw this recipe at Mayuri’s place, I wanted to try it immediately and luckily I found Portobello mushrooms the same day. So I adapted the recipe to suit my daughter’s taste. It is Caprese style only since the cheese is less I have not labelled it as such.
The main ingredients of Stuffed Portabella Mushrooms are of course portabella mushrooms, mozzarella cheese, tomatoes, basil, chives, garlic, butter.
I have tried Caprese style in the past as
The other mushroom dishes that will add to the variety are
- Almi ani Batat che Ambat| Tangy Mushroom and Potato Vegetable Recipe
- Mushrooms Baked with Coriander Garlic Chutney~ Bite-Sized Appetizers
- Mushroom and Fried Banana Sticks in a Kokum Sauce
- Yummy Stir fried Burnt Garlic Mushrooms
- Lemony Mushroom Pulao
- X for Xec Xec with Mushrooms
Stuffed Portabella Mushrooms
Stuffed Portabella Mushrooms
- Serves: 5 pieces
- Preparation time: 10 minutes
- Cooking Time: 10-15 minutes
Ingredients:
- 5 portobello mushrooms
- 20 cherry tomatoes cut into halves
- mozzarella ( I will recommend 100 grams but I used about 50 grams max.)
- 2 tablespoon chives fresh
- 4 basil leaves fresh
- 2 ½ tablespoon butter
- 10-12 garlic cloves
- 3 slices bread toast
- 1 teaspoon soya sauce
- 2 tablespoon chilli sauce, adjust as per taste
- salt to sprinkle on top
Method:
- Remove stems and the gills (I am not sure if this is a step needed but most recipes said this and hence I removed them).
- Reserve the stems and discard the gills.
- Wash and wipe the mushrooms.
- Heat butter in a pan.
- Add garlic and stir-fry for a few seconds.
- Cool and apply to the mushrooms with the garlic butter.
- Marinate the mushrooms in the soya sauce and chilli sauce mixture.
- In the balance garlic butter, add the mushroom stems chopped. Cook covered.
- Add bread toast crumbled coarsely, chives chopped and mix well.
- Switch the oven on at 180°C/400F. You can grill them too switch the grill on high.
- I used a glass lid of casserole and placed the mushrooms on the lid.
- Fill the caps with the toast and stem filling.
- Add the sliced tomatoes. Sprinkle with chives.
- Tear the basil and add to the mushroom.
- Add the mozzarella (I used miserly quantities as kiddo refuses to eat).
- Bake for 10-15 minutes or until the cheese melts.
- Serve garnished with chives.
- Serve this dish along with some soup or a salad.
Notes:
- I would like more basil and cheese but the family members do not enjoy them so I cut the quantity.
Stuffed Portabella Mushrooms
Stuffed Portabella Mushrooms
Stuffed Portabella Mushrooms are a delicious way of including a healthy and filling meal, fast!
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Servings: 5 pieces
Calories:
Equipment
- Saucepan
- Oven
Ingredients
- 5 portobello mushrooms
- 20 cherry tomatoes cut into halves
- Mozzarella I will recommend 100 grms but I used about 50 grms max.
- 2 tablespoon chives fresh
- 4 leaves basil fresh
- 2 ½ tablespoon Butter
- 10-12 Garlic cloves
- 3 slices bread toast
- 1 teaspoon Soya sauce
- 2 tablespoon chilli sauce adjust as per taste
- salt to sprinkle on top
Instructions
- Remove stems and the gills (I am not sure if this is a step needed but most recipes said this and hence I removed them).
- Reserve the stems and discard the gills.
- Wash and wipe the mushrooms.
- Heat butter in a pan.
- Add garlic and stir-fry for a few seconds.
- Cool and apply to the mushrooms with the garlic butter.
- Marinate the mushrooms in the soya sauce and chilli sauce mixture.
- In the balance garlic butter, add the mushroom stems chopped. Cook covered.
- Add bread toast crumbled coarsely, chives chopped and mix well.
- Switch the oven on at 180°C/400F. You can grill them too switch the grill on high.
- I used a glass lid of casserole and placed the mushrooms on the lid.
- Fill the caps with the toast and stem filling.
- Add the sliced tomatoes. Sprinkle with chives.
- Tear the basil and add to the mushroom.
- Add the mozzarella (I used miserly quantities as kiddo refuses to eat).
- Bake for 10-15 minutes or until the cheese melts.
- Serve garnished with chives.
- Serve this dish along with some soup or a salad.
Notes
- I would like more basil and cheese but the family members do not enjoy them so I cut the quantity.
Tried this recipe?Mention @themadscientistskitchen or tag #themadscientistkitchen!
Priya @currynation says
super delicious… I love this recipe…
Priya @currynation says
delicious… I love this recipe.. it sounds intersting because i never tried this yet..
ArchanaPotdar says
Please try and get hooked just like us.
Vanitha Bhat says
Looks very interesting and super tempting! I have never used this mushroom before; awesome! Will try to make this soon 🙂
ArchanaPotdar says
Please let me know how you like it.
Priya Suresh says
Wow, this stuffed mushrooms is definitely a real torture for mushroom lovers like me. Feel like finishing that whole plate.
ArchanaPotdar says
Priya trust me I could not eat more than 1.;D
Jolly says
Best for evening snacks, I was looking a healthy snack recipe for my evening munching & this is the perfect one..lovely share 🙂
ArchanaPotdar says
Thanks dear.
Meera Girdhar says
Mushroom in Caprese style really very innovative . Archana It looks so perfect for a party starter thanks for sharing this.
ArchanaPotdar says
Welcome. But in my party they may never reach the table. Most of it will disappear and settle on my waist.
Shamila - The Happie friends Potpourri corner says
Nice idea looks awesome.. Next time when i get them sure trying this recipe 🙂
ArchanaPotdar says
😀
Aruna says
What a great way to use mushrooms!
ArchanaPotdar says
Yes its is. Thanks.
Jagruti says
Such a delicious and tempting recipe, It’s great as a starter for the party or after school snack.
ArchanaPotdar says
Thanks, dear.
Uma says
This looks delicious. Portable mushrooms are super delicious after they grilled or cooked.
ArchanaPotdar says
Yes, they are I am just discovering the pleasure of these mushrooms.
Pavani says
Great recipe with portabella mushrooms. Looks so inviting and delicious. Great to serve as appetizer at parties.
ArchanaPotdar says
Thanks, Pavani
Priya Satheesh says
Perfect party snacks.. Sounds delicious and great way to use Mushroom !
ArchanaPotdar says
Thanks, Priya.
Padma Veeranki says
Perfect party snack…stuffed mushrooms are a fav at home…will try your version the next time I make…Yummy share!!
ArchanaPotdar says
Thanks.
Jyoti Babel says
Its a treat for all mushroom lovers. Great share
ArchanaPotdar says
Thanks.
Padmajha PJ says
Wow Archana, that platter looks so tempting! I would love to have a bite. This dish is so inviting,if my kiddo sees ,she will definitely make me prepare it!!
ArchanaPotdar says
Well, then I better make it a point to show her. Are you coming down? I need to meet her too.
Sasmita says
Oh i love any dish of mushroom, this is really so yummy one 🙂
ArchanaPotdar says
Thanks dear.
Avin says
Looks delicious. I love trying new mushroom recipes????
ArchanaPotdar says
Do try and let me know. Will love to see your pics and twists to the recipe.
sujitha says
Yummy mushroom recipe.. this page I found so many kids recipe with healthy ingredients. This stuffed Portabella mushroom looks delis..
ArchanaPotdar says
Thanks.
Seema Doraiswamy Sriram says
Profound. these look so adorable and delicious
ArchanaPotdar says
Thank you.
Vidya Narayan says
Looks amazing and filled with loads of flavours. I consume mushrooms only in 2 ways, either in a stuffed sandwich or in Italian style as they have a strong aroma and earthy scent which I am not very fond of but consume only due to its health quotient. This appetizer is something I would certainly like as its masked with cheese, tomatoes and herbs.
ArchanaPotdar says
LOL, not all will like the earthy flavours of mushrooms, especially these mushrooms. But then it builds on you.
Jayashree says
This one looks delicious Archana, I am not really a mushroom person but loving this one.
ArchanaPotdar says
True not many people like mushrooms. I am glad you have liked this one.
KP says
I have come here after a long time and have since subscribed. I hope to be regular henceforth.
I have no observation to make in this post as mushroom is not my favourite.
ArchanaPotdar says
Thank you, Sir. I like your frank opinion.
Lathiya says
This will be great for get together.. definitely a crowd pleaser
ArchanaPotdar says
Thanks, Lathiya.
Nisha says
Nice dish and I love the stuffing that goes inside it. Not a huge fan of mushroom so need to substitute that though!
ArchanaPotdar says
Not many of us like mushrooms. But then it grows on you.
PreethiCuisine says
Such a wonderful and delicious recipe. Fab share!!
ArchanaPotdar says
Thanks, Preethi.
Preethi’sCuisine says
Stuffed Mushrooms look so flavourful and appetising. Fab share !!
ArchanaPotdar says
Thanks.
Mayuri Patel says
Preparing and enjoying stuffed portabella mushrooms is one of my favorite dishes. I make sure I cook it at least once during my trips to UK or Canada. We don’t get these mushrooms in Mombasa, and now your preparation has got me craving for them.
ArchanaPotdar says
😀 I am to see some too now. Its ages since I went to the local market where there is chance of getting them.