Cheese Stuffed Mushrooms _ How To Make Stuffed Mushroom _ Mushroom Recipe By Chef Varun Inamdar

Well , there are wonderful recipes of mushrooms .

If you think of mushrooms and if you think of vegetarian food , mushrooms rarely come last and thought , we first think of things like potato , cauliflower broccoli and then possibly comes .

Mushroom .

Mushroom is also not very indigenous to the Indian diaspora .

When you think about mushroom recipes , they're really acquired in a way .

Well , today , I'm showing you a recipe which is very unique and it's a recipe that actually takes me down nostalgia .

Well , I'm making cheesy stuffed mushrooms .

Let's begin .

It's an extremely simple recipe .

And for this , of course , we need to use button mushrooms .

Well , button mushrooms , of course , you have the stem and you have the caps .

I'm going to remove the stem just lightly push it away from you .

It comes down right from the base and scoop it in this manner .

Well , this is only done to kind of create a little more cavity for filling than you naturally have in a mushroom cap .

Well , this way the mushroom is ready .

It goes right here .

Well , generally for this , when you're choosing button mushrooms , if and only if you could possibly lay your hands on the bigger sized caps then nothing like it .

Otherwise , the smaller ones also just kind of work perfect .

It's an extremely delicate mushroom .

You cannot go extremely harsh while scooping just lightly and that should be good .

You'll realize that mushrooms oxidize very quickly .

And while you are actually scooping this , they turn a pink shade and that's what will happen .

So you can't do much about it .

Do not soak this in water because mushrooms anyway , are very high in water content .

Let's keep all of this in a plate .

All the scooped caps go here .

Well , a packet of mushrooms or rather a box of mushrooms in India , as we say , come in varied sizes .

Well , it's generally a 200 g packet and the mushrooms are of varied sizes .

The extremely tiny ones of course can be chopped up and used for stuffings .

But what we need to use are these large cap mushrooms and then you snip off the stem and you just score all of the sides and scoop the insides .

What happens with scooping is you kind of increase the quantity of filling as simple as that .

And the next step is to chop up the stems and all of this that you've scoped so that nothing goes waste .

It's a complete sustainable recipe because everything that's here on the board is edible .

So let's take the stem and chop it up nice and fine .

You can chop all the stems and all the scrapings of the mushroom .

And the next step is to begin heating a walk or a cut high on high flame and making the mixture to this .

Let's add in oil again .

Not too much because oil will get absorbed in the mushrooms .

And they are not looking at that again .

The recipe is gonna be extremely high on cheese .

So you do not want a lot of fat .

Which between the recipe , once the oil heats up , the first thing that goes in some cumin seeds immediately followed by ginger garlic and green chilies .

Again , depending on how much spice you're looking at .

Just ensure that they're all finely chopped because all of this is going to get stuffed in the caps of the mushroom .

Once the raw smell of the ginger garlic kind of goes away , we'll add in finely chopped red onions , just a touch of salt to ensure that the onions cook faster .

We're not looking at browning them at this stage .

We're just kind of looking at so them till they just kind of begin to turn golden brown and not brown really to this .

Let's add in chopped tomatoes and along with this , the powder spices in this case , just red chili powder and turmeric powder .

Well , towards the end , I'm gonna add in lots of black pepper .

So I'm leaving a little room for the spice right there .

And along with this , I'm also going to add in the chopped mushrooms for some extracted flavor coriander .

Of course , I'm leaving a little aside for the final garnish .

Let's mix all of this .

Well , the mixture is cooked and ready with this off goes the flame and here you'll realize that everything is kind of separate .

It's not clumping together to bring all of that together .

I'm grating in one processed cheese scrape all of this from the back of the crater .

One mix and the final ingredient and that is freshly cracked black peppercorns .

Well , this is a dish which is a little more on pepper cons , like I said before , because the bite of freshly cracked black pepper with mushrooms and cheese is quite lethal .

Well , just a little note and trivia for all of you out there .

This is actually one of the first recipes that I ever started cooking when I was young .

I was just eight years old and I realized that my father one day just kind of turned vegetarian almost overnight .

And again , mushroom had just taken fancy in Indian kitchens .

And this is something that I started rustling up while my father expired almost eight years back .

And I don't remember if I've made this recipe ever since then , but I had this habit of maintaining a little diary in my home and , uh that still has that little note which is written next to it , which says Papa's favorite .

Yeah .

So this is that one recipe which is very close to my heart and over the years .

Uh it's become extremely special because of course , I lost my father and then we literally almost stopped making this recipe .

So this is a recipe that I'm actually making after eight years .

So it's extremely special .

Well , cutting all of that short , let's begin to fill all of this in these gaps .

Once all the filling is done and ready , you'll see that you still have a little bit left , which is the masala , the spice .

Well , just a home trick for you .

What you can do is grind this into a smooth puree and give it a fresh taa .

You can take a little more oil in the same pan .

Add a little bit of jira , you can throw in a bay leaf , add in gravy which is ready .

You can salt it spices the way you want and you can serve this right under like a bed of gravy and the stuffed mushrooms on top .

But because I'm making a starter , I'm just treating it just like that .

But otherwise follow the trick .

Finally , let's top this up with grated cheese for this .

We're almost ready coming into the last step and that is heating the wo yet again with just a little more oil , a swell .

And we place all of these mushrooms which are stuffed and topped very carefully without dropping , without spilling , without turning them over at the base of the pan .

We cover this and leave it on medium flame till the mushrooms are perfectly cooked and that's not going to take more than 3 to 4 minutes .

Again , if you leave this on low flame , the mushroom will release a lot of moisture and then coming back to drying , it could be quite a disaster .

So medium flame , 3 to 4 minutes .

And we are done when we are cooking a recipe that calls for mushrooms and generally when it's a starter or anything that's dry , the trick there is to increase the flame to ensure that the water gets arrested in the mushroom itself .

Because if the flame goes low , then the mushroom just kind of warm up and the water starts leaching out and then it's extremely difficult to go back to drying it because it's a starter and the mushrooms really don't take more than 3 to 4 minutes to cook .

So remember that with this , our mushrooms are cooked and ready .

Of course , the flame and your stuffed mushrooms are done and ready .

Well , I'm very emotional about this recipe and um , no garnish nothing as simple as coriander and that's about it .

This well , straight goes on your platter a top up with coriander and on the dinner table , just a touch of fresh coriander leaves .

And with this , we are cheesy stuffed mushrooms .

On that note .

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