Stuffed Garlic Mushrooms with Goats Cheese.

Dear reader, Welcome!

Welcome to my first blog post 🙂 you can of course imagine how excited I am to start! Anyhow……who’s ready for some rather quirky, fun and a little bit mixed up recipes?

Much has changed I am sure, in the Indian dining scene in smallish cities and much has changed in my life. Least of being the fact that I usually have two types of mushrooms in my fridge. And boy, Do I delight in em!

As it happens, My love for mushrooms just keeps evolving. I remember, growing up in India it was so hard to come by fresh mushrooms. The only time I actually got some was when we went to some rather posh restaurant and there would be that treasured dish on the menu. “Mushroom fried rice”, here bear in mind that this was the ‘only’ mushroom dish available anywhere. Ever. These mushrooms were the ones that came out of a can, the button variety, and were thinly sliced to go far. Still, I would always order it and be a rather greedy teenager about it too. That is how much I have always loved them.

The good news is, that of course the well loved, humble mushroom is a nutrition power house. Mushrooms must be cooked to break down the indigestible cell walls to take the maximum advantage of all the benefits.

Have mushrooms in whichever form you like, but here is a Indo – Italian recipe from yours truly.

Stuffed garlic mushrooms with goat’s cheese

A wonderful, nutrition rich, filling vegetarian recipe which can handle being a breakfast, lunch or dinner. Also works wonderfully as a side. Easily made vegan by substituting the cheese.

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Prep Time 5 mins

Cook Time 15 mins

Total Time 20 mins

Course Breakfast

Servings 2

Ingredients

  

For the grilled mushrooms

• 2 big Field or portobello Mushrooms wiped and cored
• 1 tbsp Olive oil to drizzle
• 2 cloves Garlic finely chopped
• 1 small Red or green chilli or chilli flakes if desired
• Salt and Paper to taste
• 2-3 springs Fresh woody herb – I used marjoram roughly shreded

For the stuffing

• 1 small Tomatoe Chopped
• 1/2 Brown onion Chopped
• 1 handfull Baby spinach whole
• 1/2 Red chilli/flakes As desired
• 1 tsp Turmeric powder
• 1 tsp Coriander powder
• 1 tbsp Olive Oil For frying
• 1/2 cup Goat’s cheese Crumbled
• Salt and paper to taste

Instructions

 

The Mushrooms

• Clean and core the mushrooms. Drizzle olive oil on and then spread the garlic, chili, salt and paper over them. Do not forget the fresh herb. Put them under the broiler for about 5 minutes under high.
  
  

The stuffing

• Heat oil in a pan, (here I have used my favorite little red cast iron pan.) Brown the onion and chili, then add the tomato and mushroom stalks. Once everything is almost cooked, add the turmeric, coriander powder, salt and paper. Once well incorporated, add the baby spinach and stir around till just wilted. Turn the heat off.
  
  

Stuff!

• Stuff the mushrooms with the filling and top with the crumbed goat’s cheese. You can put it under the broiler for another 2 minutes to crisp up the cheese or devour as is with some bread and green salad.
  
  

Keyword breakfast, cheese, garlic, goatscheese, healthy, indian, italian, mushrooms, onion, stuffed, vegan, vegetarian

“Pull up a chair. Take a taste. Come join us. Life is so endlessly delicious.”

– Ruth Reichl

• Passion-fruit Sourdough
• Sourdough Savory Pancakes / Uttapam
• Re-hydrate Flaked Sourdough Starter
• Sourdough Crumble
• Beetroot Pickle

Stuffed garlic mushrooms with goat’s cheese

A wonderful, nutrition rich, filling vegetarian recipe which can handle being a breakfast, lunch or dinner. Also works wonderfully as a side. Easily made vegan by substituting the cheese.

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