Who doesn’t love a good stuffed mushroom right?
I know I do! Mushrooms themselves are such a wonderful and versatile ingredient! They are definitely an “international” item and found in so many different type of dishes – ranging from breakfast, to soups, to gravies/marinades, stuffings, stews, and even found in my Indian curries! I love eating mushrooms, and actually, one of my favorite soups is a good ‘ole hot bowl of Mushroom Bisque! That and a good sandwich at lunchtime and I’m a happy lady! Haha.
But this time, instead of a soup recipe, I wanted to share my recipe for a Vegetarian Stuffed Mushroom with lots of Indian spices, spinach, garlic and Parmesan cheese on top. Yes – EVERYTHING just tastes better with cheese, in my opinion.
Plus, I hope you enjoy the little bit of heat from the chili powder and Indian flavors mixed into this classic recipe.
VEGETARIAN STUFFED MUSHROOMS
- 12-15 medium sized mushroom caps
- 1 10oz pack of frozen, chopped spinach OR 1 bag of fresh spinach – cleaned and chopped
- 5 Tbsp. of minced garlic
- 1 Tbsp. of ground cumin/coriander powder
- 5 tsp. of salt (add more if desired)
- ½ tsp. of chili powder (add more if desired)
- 1 small onion – diced very small
- 1 small tomato – diced small
- ½ cup of seasoned breadcrumbs
- ¼ to ½ cup of grated Parmesan cheese
- 4 Tbsp of butter
- Cooking spray
*NOTE: You can add finely minced mushroom stems to this recipe if you are looking for a heartier stuffed mushroom. Just make sure NOT to use the touch part of the stem.
- Pre-heat oven to 350 degrees.
- In a medium sized cooking pot, melt your butter on medium-low heat on stove.
- Once butter begins to sizzle a bit, add the minced garlic, onions, tomatoes, salt, chili pepper, ground cumin/coriander powder.
- Allow veggie mixture to cook down and some of the liquid from tomatoes to evaporate.
- Once mixture is softened, add chopped spinach and mix all ingredients together till fully incorporated.
- Once spinach has darkened a bit and most of the liquid has been cooked off, turn off heat and place aside to cool a bit.
- On a large baking sheet/tray – spray a bit of your cooking oil all over and arrange your cleaned mushroom caps, evenly spaced between.
- Take your spinach mixture and add in the seasoned bread crumbs, and ¼ cup of the Parmesan cheese and then gently fold together. Don’t mix everything too much, otherwise it will become mushy
- Take about 1 Tbsp worth of spinach mixture to start off with and fill each mushroom cap.
- You can sprinkle any remaining Parmesan cheese on top of the stuffed mushrooms.
- Place in oven at 350 degrees and allow to cook for about 15-20 minutes or until cheese is melted fully and a little liquid begins to come out of the mushrooms. (Keep checking after 15 minutes to avoid any burning cheese or too much liquid draining from mushrooms.
- After time, remove from oven and serve immediately.
NOTE: You can also use Portabello caps for larger meal portions.
I hope you enjoy this dish at your next meal. Let me know what you think by tagging me on IG @cmspiceculture or leave a comment below!