Grilled Minty Cheesy Mushrooms Recipe:
Fresh grilled Button Mushrooms with a mint and cheese filling, a perfect party starter.
It almost felt like it will rain this afternoon, and the gaffe of Delhi weather had me set out to make this recipe with the beautiful button Mushrooms that are back on store shelves. While I know you don’t really need to wait for the rainy, moisture full days for Mushrooms these days as they are cultivated throughout the year in our country now. But the feeling associated with eating in season and fresh looking fresh Button Mushrooms, like the ones i picked from the shelf of my favourite organic store, is quite satisfying.
Anyhow, these beauties are a perfect indulgent rainy day snack and can also be served as chick party starters, with flare of course. It’s quite a different take from any of our conventional rainy day snack that we dip into the batter and deep fry and go munch-munch on. No deep frying or dipping into the batter but they are equally sinfully delightful in their bite size avatar, just pick, pop and enjoy the depth of a minty-cheesy stuffing inside the grilled tender juicy button mushroom pockets. Trust my description is good enough to hot sell my recipe already but I’d have to re-iterate that you’d love this recipe; especially the mushroom lovers please do make them.
Ingredients (Serves 2 or 3 hardly):
- 400 gms fresh large button Mushrooms
- 2 med Spring Onion Bulb, chopped
- 3 cloves of garlic, crushed or grated
- 2 tbsp fresh Mint leaves, finely chopped
- 2 tbsp of your favourite soft cheese, I used ricotta (Our regular cheese spread is just fine)
- 1/4th cup cheddar or mozzarella, grated to add on the top
- 1 tsp olive oil
- 1 tbsp melted butter, to brush
- Red chilli flakes to sprinkle on top
- Salt and Pepper to taste
- Fresh mint leaves to serve, optional
- Preheat the oven to 180oC. Start by gently washing the mushrooms in a water bath two three times, remove the stems and dry the pockets on a kitchen towel.
- Brush the surface of the button with melted butter, sprinkle a little salt all over and arrange on the baking tray pit side up and keep aside.
- Finely chop 3/4th of the stems. Heat the olive oil in a small frying pan and add the chopped onion and garlic. Fry for just 30 secs and tip in the chopped mushroom stalks.
- Fry together till all the water dries up. Strain in a bowl and allow cooling. Then add 2 tbsp cheese of your choice, chopped mint leaves, salt and pepper to taste and mix everything well together.
- Now fill up this mixture into the button pits (a tiny spoon or a fruit scooper comes quite handy here). Then finally top up each button mushroom with a little grated cheese and bake for 5 minutes at 180oC and then grill for 4-5 minutes.
- Do not be worried with a little water residue on the baking tray, just discard the liquid and let the mushrooms cool for 5 mins before serving with a sprinkle of red chilli flaked on top and fresh mint leaves.
Dos and Don’ts:
- Nothing intelligent except do not over grill, assuming that you must grill until all the liquid dries up. For grilling that long will make the mushrooms too dry and hard and chewy.
You may also like;