GF Stuffed Mushrooms
Course: AppetizersCuisine: American, IndianDifficulty: EasyServings
4
servingsPrep time
25
minutesCooking time
20
minutesIngredients
Mushroom whole white – 24 oz
Greek yogurt / Hung curd – 3 tbsp
Chickpea flour – 2 tbsp
Coriander powder – 1 tsp
Cumin powder – 1/2 tsp
Red Chili – 1 tsp
Turmeric – 1/4 tsp
Ginger garlic paste – 1 tbsp (or less if preferred )
Salt – 1/4 tsp
Onion – 1 medium diced
Capsicum – 1 medium diced
Bread crumbs – 1/4 cup
Cheese – Optional
Directions
- In a large mixing bowl, add yogurt, chickpea flour, coriander powder, cumin powder, red chili, turmeric, ginger garlic paste, salt and mix it in. (Do not mix mushrooms yet)
- Wash the mushrooms and crave out the stems to create a pocket for stuffings, save the stems (will be added to the filling). Chop the stem.
- Heat a pan to medium low heat, add onions and peppers and let cook until soft, add chopped stems(step 2) and salt. Let cook for 5 – 6 min.
- Reduce to low heat. add 1 tbsp of the marination we made in step 1, mix it in and cook for another 2- 4 min, add bread crumbs and mix. Taste and set aside.
- Meantime add the mushrooms to the mixing bowl (step 1) using a wooden spoon and coat it evenly
- Preheat oven to 400 °F , place a grill rack on a baking sheet and place the coated mushrooms on the rack, using a spoon fill in the mushrooms, top it with cheese if needed.
- Cook for 20 – 25 min, serve when hot.
Notes
- You van make a vegan version of this by replacing the yogurt with non-dairy plain. Using a cheese cloth, try to squeeze as much water as you can.
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During my grad school I discovered my love for cooking. It started with just being able to feed myself, but over time it became another creative outlet for me.
