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Pan Grilled Stuffed Mushrooms Recipe

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Pan Grilled Stuffed Mushrooms

Stuffed mushrooms sound so exotic. Many times in fancy restaurants, they are stuffed with crab meat or some such so I have never really indulged in them much. One attempt at tasting them in the local Malaka Spice was very disappointing. SO I set myself the task of making them at home and checking for myself, how hard it was to season a mushroom.

 

Hurdle Number One – No oven! With a firm resolve, I decided to try a pan grilled version and it did not disappoint taste wise. This is a very simple recipe, one I must have watched on TV several times by bigwigs such as RR, Giada and company. One thing I have learnt is, the simpler and lesser the ingredients, the better they need to be quality wise. The results I got cannot be achieved with bottled garlic, the Kraft Parmesan in the green bottle etc.

With fresh and quality ingredients, even a little will go a long way.

 

These stuffed mushrooms go really fast as a cocktail snack or ‘horse'( reference to Pu La’s Mongini). Don’t make the mistake of ‘tasting’ them as you make them 🙂

 

The recipe for stuffed mushrooms is as follows –

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Pan Grilled Stuffed Mushrooms Recipe

Rating: 51

Prep Time: 10 minutes

Cook Time: 5 minutes

Pan Grilled Stuffed Mushrooms Recipe

Stuffed mushrooms are great as vegetarian appetizers. The parsley and parmesan add a nice flavor. These stuffed mushrooms are made in a pan and ready in minutes. Made with regular pantry ingredients.

Ingredients

  • 20-30 white mushrooms
  • 2-3 cloves garlic
  • 3-4 slices wheat or multi grain bread
  • 1/2 cup fresh parsley
  • 1/2 fresh black pepper
  • 1 Tbsp Extra Virgin Olive Oil
  • 2 Tbsp fresh grated parmesano reggiano or parmesan

Method

  1. Clean the mushrooms with a cloth and keep them dry.
  2. Remove the stems gently and keep them aside. Use them for stock or in stir fries etc.
  3. Add garlic cloves, crumpled bread slices, salt, pepper and parsley to a food processor and pulse until a fine crumb mixture is formed.
  4. Transfer to a bowl. Add the cheese and the oil and gently fold it in.
  5. The mushrooms should have a hole in them half way through. You can try to dig away a bit more, but in most cases this will break the mushroom, so it is safer to leave this as it is.
  6. Take a mushroom in one hand and stuff the crumb mixture liberally. It is ok if some of this goes over the top. Place the filled mushroom flat side down.
  7. Heat a non-stick pan and add a thin layer of oil. You can also use PAM spray instead of oil. After the pan is hot, place the mushroom flat side down.
  8. Place as many mushrooms in the pan as easily possible without crowding. They should get a good sear on one side. As you see the sides darkening in color, the mushrooms will also shrink a bit as they lose water.
  9. Gently pick up and overturn the mushroom with some tongs. It is ok if some stuffing mixture spills over. It will get crispy and stick to the mushroom.
  10. Remove after two minutes when the crumb mixture becomes crispy.

 

The seasoning permeates into the stuffed mushrooms very well and these taste awesome with the garlic, parmesan and parsley. They disappear pretty fast too. These are a must try, whether you are entertaining or just enjoying a quiet drink at home.

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Comments

  2. Hi Rashmi,
    Sorry for the late response. EVOO is nothing but Extra Virgin Olive Oil – it’s generally green or dark in color and is very high on flavor. It goes best in salad dressings or as a dipping oil for bread. It has a low smoking point and should not be heated too much.

    For Indian recipes, if you want to use olive oil for health purposes, a light olive oil is best! It is very low flavor wise so it does not clash with traditional Indian tadkas.

    That’s p’bly more info than you asked for! 🙂