I have always been a mushroom fan & back in coorg we used to get a lot of fresh mushrooms. These mushrooms were called “Sita Almi” in Konkani. Mushroom curry & coorg Akki rotti is a delicacy. I used to love eating them in that cold raining weather. When it comes to food, my Hubby has never been very experimental. After so much of pressure he started eating the white button mushroom dishes I make & he likes it. In Singapore we get different varieties of mushroom. I have mostly picked white button, shitake & Japanese mushrooms. The Japanese ones are very similar to taste that we get in coorg. Having seen Portobello in most TV shows, I decided to pick a pack of these. Since these are wide & big mushrooms, they are very good for stuffing. I love stuffed food & I make a lot of stuffed, tomatoes, cucumber, capsicum, button mushroom dishes. I used chicken stuffing for this Mushroom & I must say that these mushrooms tasted better than any other mushrooms I have had in the past.
I mainly made this dish for myself & I was not sure if hubby would like it. I gave him one during dinner time & he loved it. He was big time eying on the other pieces on the plateJ. He said please make more when you make such dishes. I was also happy to see Zion have one of these. So all in all it was a win win day for me. For mothers its such a joy to see their ids eat something new. This recipe is defenitely a shop stopper & a must have. This will defeniteky be a big crowd pleaser. If u are a vegetarian you can use Paneer or soya chunks as stuffing. This is how I made it.
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Making time: 30- 45 mins
- 6 Large Portobello Mushrooms
- 1 medium onion chopped finely
- ¼ cup frozen or fresh green peas
- 2 Tbsp Tomato paste or 1 chopped tomatoes
- 1 tbspn minced ginger & garlic
- ¼ tspn turmeric powder
- 1 tspn coriander powder
- 1 tspn Kashmiri chili powder (Paprika)
- 2 Tbspn chopped spring onions
- 1 cup of finely chopped chicken breast
- 3 tbspn grated cheese (I used cheddar)
- 6 tbspn crushed digestive biscuits
- 4 tbspn oil
- Salt as per taste
- Remove the stem of the Mushroom, wash the mushrooms & keep it aside
- In a Pan, add oil fry ginger garlic, onions until translucent
- Add in the tomato paste, turmeric powder, chili, coriander, salt & saute for few minutes
- Now add the green peas, ½ cup of water & cook this for about 3 to 5 mins.
- Add the chicken pieces into this & saute for another 3 to 5 mins.
- Finally garnish the dish with spring onions.
- Line the silver foil on top of the baking tray, spray some cooking oil on theae & place all the mushrooms on top of the sheet.
- Fill each mushroom with 2 to 3 tbspn of chicken stuffing.
- Sprinkle some cheese on top of each mushroom & cover the top with crushed digestive biscuits. You need to be gentle while doing this.
- Now spray some oil on top of each mushrooms & bake this in a pre-heated oven at 200 degree for 25- 30 mins.
- You can garnish the mushroom with some more spring onions just before serving.
- Since I am on a diet I used very little cheese. If you want you can add some cheese in the base of the mushroom before adding the stuffing.
- I added digestive biscuits crumbs on top to give it a nice crunch & a little sweetness. This was a great success.
- My stuffing was not very spicy because I added kashmiri chili powder. If you want your stuffing spicy, ad din some chopped green chilis
- If you don’t have tomato paste you can add in chopped tomatoes. Make sure your stuffing is not very dry nor too liquid.