Cheesy Mushrooms, Mushroom Stuffed with Cheese, Starter
by Tarla Dalal
Added to 186 cookbooks
This recipe has been viewed 84813 times
Crunchy onions and gooey cheese make a wonderful filling for large and succulent mushrooms. Bread crumbs add volume and impart a mind-blowing texture to the filling, while mustard powder adds an exciting punch to it.
The mushrooms, when baked with this amazing filling, transform into a fantastic starter , which is sure to earn you a lot of compliments. Serve the Cheesy Mushrooms hot off the oven, while the cheese is still molten, because that is what makes this starter most appealing.
- Divide the stuffing into 25 equal portions and keep aside.
- Remove the stems of the mushrooms and discard them so as to form a cavity in the mushroom caps.
- Stuff each mushroom cap with a portion of the stuffing.
- Arrange the stuffed mushrooms on a greased baking tray and bake in a pre-heated oven at 180°c (360°f) for 10 minutes.
- Serve immediately.
Nutrient values per cheesy mushroom
|Vitamin A||16.4 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0 mg|
|Vitamin C||0.1 mg|
|Folic Acid||0.1 mcg|
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