Thursday, November 20, 2014

Pan roasted Stuffed Mushrooms

Pan Roasted Stuffed Mushrooms

Pan roasted stuffed mushrooms make for a great appetizer or side dish. Here's how I make them:

1 pack baby bella mushrooms - Wipe them with a damp paper towel. Remove stems and make a hollow in each. I use the tip of my peeler/parer for this.

Stuffing - I start with a mix of quinoa and brown rice. This is a ready-made mix from Seeds of Change that I purchased at Costco. It is lightly flavored with garlic and only needs to be microwaved for 90 secs to prep. I used just 2 to 4 tbsp of this in the pic below. To it I added some breadcrumbs, shredded mozarella cheese, finely chopped green onions and little salt and pepper. I did end up with some leftover stuffing, but it tastes delicious just by itself too.

Gently fill this stuffing in the mushroom hollows. Heat 2 tsp olive oil in a non-stick pan. Place the stuffed mushrooms (open side up) on the pan and roast on medium heat for 5 mins till the underside darkens in color.

Flip over with tongs and cook for a min or 2 till the stuffing gets slightly browned and crusty.

Serve warm.

These Pan roasted Stuffed Mushrooms go to the Mushrooms event at Mayuri's Jikoni. This series of event was started by Nayna of Citrus Spice.

1 comment:

Mayuri Patel said...

Supriya, that's a lovely delicious recipe. I love the idea of making them on the tawa. Thank you sending your recipe to the in my veg box event.

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