INdian style stuffed mushrooms

 

INGREDIENTS

 
 

1 10oz package of baby portobella mushrooms

Stems from mushrooms, minced

1 small onion, thinly sliced

1 clove garlic, minced

1 jalapeño, minced; include seeds for extra heat

1 tsp ground cumin

1 tsp ground coriander

1/2 tsp chili powder

1 tsp lemon zest

2 tbsp lemon juice

1/4 cup plain breadcrumbs

Salt

Pepper

Fresh coriander, chopped

1 tbsp oil of choice

 METHOD

 

  1. Preheat oven to 350 degrees.

  2. In a medium skillet, heat up oil of choice.

  3. Sautée onion on low-medium heat until it's soft and translucent.

  4. Add the garlic, jalapeños, mushroom stems, cumin, coriander, and chili powder to skillet. Sautée for a few minutes until the mushrooms are fully cooked.

  5. Add lemon zest and bread crumbs to skillet. Sautée until bread crumbs become golden brown, stirring frequently.

  6. Add the lemon juice, salt, and pepper. Taste for seasoning. Remove from heat.

  7. Brush a little bit of oil onto the mushrooms, sprinkle with cumin powder, and stuff them liberally with the filling mixture.

  8. Place mushrooms on a parchment paper-lined baking sheet. Bake for 10-15 minutes until filling is golden brown and mushrooms are tender.

  9. Garnish with lemon juice and fresh chopped coriander.