Lucky And Vin

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   Nov 06

Stuffed Mushrooms

V has been behind me to start eating healthy and exercise. But me being the lazy me, has been putting off his healthy regimen for quite a while.

While looking for good foods for our baby, I came across this recipe on Weelicious for stuffed mushrooms. Frankly, watching the Catherine McCord programme I knew I just had to have taste of those delectable mushrooms!

Stuffed Mushrooms

Stuffed Mushrooms

This is a wonderful and easy recipe. Both vegans as well as the non vegans will love it! I did add a few of my own ingredients in it because I find American food much too bland and I love spice!

Okay. So the ingredients I used were:

20-25 cremini mushrooms (Ms. McCord says these are baby portabella mushrooms.)

1 garlic clove (cut into small pieces)

1 thick bunch of fresh spinach

1 and 3/4th cups shredded parmesan cheese

3 tbsp olive oil

1 cup plain bread crumbs (If you want, you can grind rusk (it is a hard dry biscuit or twice-baked bread) to get this, instead of buying processed bread crumbs)

1 dessert spoon chilly sauce

1.5 tsp pepper

1 tsp lemon juice

2 tsp Italian herb seasoning (thyme, oregano, basil, marjoram,rosemary, sage)

Salt as required

Extra olive oil for brushing onto the mushrooms.

The recipe says it takes 30 min but it took me longer because of the teeny bit difference in the ingredients.. You see, when you buy fresh spinach from the farmers market, you would need to wash and clean the leaves, de-root them, squeezed the water out of them (as completely as possible) and then chop them into real tiny pieces. Otherwise you can buy a box of chopped frozen spinach from the supermarket, defrost it and then drain its water well (as the original Weelicious recipe says.)

Also, I felt the mushrooms a bit tough to clean. I washed them, wiped them with a kitchen napkin to get the dirt off and then popped out the stems, cleaned the inside and brushed them with olive oil.

Mix all the ingredients into a bowl. Fill the de-stemmed mushrooms with this stuffing and place them on the baking pan. I found a spoon cumbersome and hence, I just filled them using my hands.

As I had already brushed all sides of the mushrooms with oil, there was no need to spray the baking pan with oil. You can also place these mushrooms on a silver foil in the baking pan – it will be easier to clean the pan after baking.

Bake for 20 minutes in an oven that has been pre-heated to 400 degrees. In 20 minutes, you can hear the sizzle, see the golden brown mushrooms and taste this absolutely yummy delicacy!

Close up of the stuffed mushrooms

Close up of the stuffed mushrooms

With the extra stuffing that I had, I fried it a bit on the stove top and used it as a bread spread. I also had some of it as it was. In fact, my baby liked the stuffing and ate 4-5 baby mouthfuls too:)

In weelicious, Catherine McCord categorizes this recipe as an appetizer. But I found that these tasty bites pretty much fills you up 🙂

This is essentially a Weelicious recipe and I just wanted to share it with my readers. Thank you Catherine McCord for this lovely recipe that made V so happy! 🙂


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