Tuesday, February 17, 2015

Stuffed Mushrooms with Spinach & Cheddar Cheese


Large White Mushrooms - 20

For Stuffing:

Olive Oil - 2 teaspoons
Butter - 2 teaspoons
Garlic Cloves - 2
Onion - 1 medium
Spinach - 1 bunch
Red Chili Flakes - 1 teaspoon
Salt to taste
Bread Crumbs - 3/4 cup
Sharp Cheddar Cheese, grated - 4 oz (approx, 1 1/2 cups)

For Aids:

Baking Trays


  1. Chop onion.
  2. Mince garlic.
  3. Finely chop spinach.
  4. Preheat the oven to 375 F/190 C.
  5. Grease the baking trays with little oil. Keep aside.
  6. Wash the mushrooms thoroughly.
  7. Pull out the stems from all the mushrooms.
  8. Place all the mushroom caps in the baking tray, with the stemmed side facing down. Bake for about 10 minutes, until they are tender. If the mushrooms are smaller in size, they might need to be baked for lesser time. Remove them out of the oven.
  9. While the mushrooms are baking, finely chop the mushroom stems.
  10. Pour oil in a pan.
  11. Add butter.
  12. When the butter melts, add chopped mushroom stems, saute for a minute.
  13. Add minced garlic. Saute until mushrooms are tender.
  14. Now add chopped onion. Saute until they turn translucent.
  15. Add chopped spinach, salt and red chili flakes. Saute until the leaves are wilted and all the water is evaporated,
  16. Turn off the heat, add bread crumbs and grated cheese. Mix well. 
  17. Scoop out 2-3 teaspoons of the stuffing fill each mushroom. Place them back in the baking tray and bake for another 12-15 minutes.
  18. Serve hot.


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