Mushroom lovers can try experimenting with this quick and yummy recipe! I usually make this for breakfast and pair it with some egg muffins or a sandwich. It works as a great appetizer if you’re expecting guests at home or heading out for a party. I have made quite a few mushroom appetizers and entrees and would love to share the recipes with you in the coming weeks! stay tuned!
Prep time = 5 minutes
Cook time = 20 minutes
- Mushrooms – 10 large
- Olive oil or vegetable oil – 1 tablespoon
- Garlic – 2 cloves, minced
- Grated cheese – ¼ cup
- Breadcrumbs – ¼ cup
- Salt & pepper to taste
- Red chilli powder/ground cayenne – ½ teaspoon
- Onion or garlic powder – 1 teaspoon (optional)
- Dried oregano or mixed herbs – 2 teaspoons
- Cilantro/coriander – for garnish
- Preheat oven to 380 degrees F (190 degrees C). Line a baking tray with parchment/butter paper and drizzle a teaspoon of olive oil over it.
- Wash mushrooms and wipe them dry. Carefully break off stems and finely chop them like minced garlic.
- Heat 1 tablespoon oil in a wide non-stick pan and saute garlic and chopped mushrooms stems over medium heat for 5 to 7 minutes until the mushrooms have dried up. Turn off the stove and transfer the mixture to a mixing bowl and let it cool.
- Add in grated cheese, breadcrumbs, salt,pepper, chilli powder, onion powder, oregano and combine until the mixture is thick. Using a spoon, fill each mushroom cap with a generous amount of stuffing.
- Arrange the mushroomon the prepared baking tray and bake for 12 to 15 minutes or until the mushrooms turn soft and oozes out excess water. Garnish with cilantro and serve hot for breakfast or as a starter!