My version of Stuffed Mushrooms…!!

So after a peaceful spring weekend, I am back to action working on my blog. Pepper Delight is in its second month and I am super excited with the ride so far, every day starts with a bunch of new stuffs, ideas, challenges, cooking, photo sessions, and I am just enjoying every bit of it.

Coming back to today’s dish, this is a complete veggie appetizer. What I love about mushrooms is its super easy to cook and it balances well with many flavor combinations, be it a spicy masala version or in a cheesy flavor.

The thought to prepare this came up after I got a chance to try stuffed mushrooms with a cream cheese fondue in a restaurant; the dish was yummy but pretty heavy. To cut down the extra calories I have avoided any additional sauces to this recipe, and while savoring the dish you really wouldn’t ask for one.

I have used baby Bella mushrooms here, it goes well with Portobello too. Hope You Enjoy…

Prep time        : 20 minutes
Serves              : 2 – 3 servings

 INGREDIENTS

12 baby Bella mushrooms (remove stems)
½ cup Mozzarella cheese
½ cup Parmesan cheese
¼ cup Panko bread crumbs
1 tbsp Italian seasoning
Parsley leaves
Salt and pepper as required

INSTRUCTIONS

1. Preheat oven to 400 degrees.
2. Wash & clean mushrooms and pat them dry. Remove the stems from the mushrooms.
3. Now place the remaining mushrooms cap upside down on a greased baking sheet. Sprinkle salt inside each cap.
4. Bake for 8 minutes initially so that the mushrooms ooze out the moisture inside.
5. In the meantime prepare the stuffing by mixing well the parmesan cheese, panko bread crumbs (or normal bread crumbs), mozzarella cheese, Italian seasoning, salt and pepper, in a bowl.
6. Take the mushroom caps out of the sheet and flip them to drain any excess water accumulated in the caps.
7. Fill each cap by spooning the stuffing, and top with fresh parsley leaves.
8. Bake for another 10 minutes or cook until the cheese melts and the stuffing turns golden in color.

Serve hot.

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