Stuffed Cremini Mushroom
Cremini mushrooms 10 to 15
Parmesan cheese4 tbsp
Bread Crumb 2 tbsp
Grated Onion 1
Chopped Garlic 2 cloves
Chopped Red bell
pepper 2 tbsp
Olive oil 1 tbsp
Dill leaves (chopped) 1 tbsp
Mozarella cheese 3 tbsp
Salt :as per taste
Clean mushrooms with a brush or slightly wet kitchen towel to take away the dirt. Cut and discard the end part (where the roots are) of the stem. Rinse under the faucet quickly then pat dry with a kitchen paper towel.
Pull out stems of the mushrooms and rub some salt in the internal part of the mushrooms. Mince the stems and keep aside.
Over medium heat, in a small saucepan with about 1 tbsp olive oil, sautè the garlic and add minced mushroom stems. Cook for about 6 minutes in low heat.
When the mushrooms dry up, add chopped onions, red bell pepper and stir fry for 4-5 minutes
Turn off the fire and add parmesan cheese, bread crumb and stir. Your filling is ready. Let it cool down to room temperature.
Fill all the mushrooms with the filling. Garnish the mushrooms with mozzarella cheese.
Pre heat the oven to 180 deg Celsius and place the stuffed mushrooms on a baking pan lined with butter paper and bake for 15-18 mins. Garnish with dill leaves before serving.
(Courtesy: Baishali Ghosh)