I am not a mushroom fan, and yet due to its nutritional qualities, especially the Vitamin D content, I try and incorporate the fungus into my meals at least once a week. Most often it’s just thrown into a gravy or stir fried with some onions and bell peppers, this is the first time I’ve made it a hero and am I glad!
I’m not too sure what it is about mushrooms that i don’t quite like. I think it’s the earthiness. And yet when it’s tossed with caramelised onions and bell peppers and topped on a toast, it’s not that bad at all.
The recipe however takes the mushroom to another level all together. Its crispy, cheesy, yummy and quite a classic dish! What’s more it can be served as a starter or even included as sides in the main course. I love these double delight kind of dishes.
Time taken: 40 minutes
Preparation time: 20 minutes
Cooking time 20 minutes
Equipment needed: Cast Iron Skillet or baking dish, Oven
- 30 button mushrooms
- 1 cup chopped parsley leaves
- 1 cup cheese, grated (Gruyère, Cheddar or Mozzarella, depending on the end product you desire)
- 4 tablespoons potato flakes (it adds to the crispness).
- Salt, freshly ground pepper and paprika to taste.
- 1 teaspoon ginger-garlic paste.
1. Wash the mushrooms under running water and re stalk them. Ensure you do not break the caps when you de-stalk them.
2. Combine together the cheese, parsley, ginger garlic paste and seasonings.
3. Add the potato flakes and mix again. Do not over mix, or the flakes will lose their crispness.
4. Stuff the caps with the mix and arrange them in the skillet.
5. Grill in an oven at 200 degree Centigrade for about 20 minutes or till the tops are browned. Serve immediately.
- Dyed Devilled Eggs
- Iceberg Cup Salad