This “colorful stuffed mushrooms” recipe was created to celebrate Diwali 2022 with my Indian friends. Because she is vegetarian, I want to make her (and other Indian friends) something that we can all enjoy together. I want a dish that has a delicious taste and nutrition but also looks pretty. So I came up with this recipe in which vegetables were finely chopped and stuffed inside baby bella mushrooms with mozzarella cheese melted on top. It tastes fresh and sweet and rich from all the provided ingredients.
Ingredients: (for 5 servings)
- Baby bella mushrooms: about 20 mushrooms
- Baby carrots: about 3 baby carrots (~30 grams)
- Green cabbage: 1 cabbage leaf
- Red cabbage: 1 cabbage leaf
- Parsley: to taste
- Garlic: 2 cloves
- Mozzarella cheese
- Salt & ground black pepper
- Cooking oil
Preparation:
- Preheat your oven to 375°F (190°C).
- Wash the mushrooms thoroughly and remove the stems/stalks. Pad dry or let them dry naturally. Julienne the stems and set aside.
- Finely chop the red cabbage, green cabbage, carrots, parsley, and garlic.Mix all the chopped vegetables together in a bowl and add a pinch of salt and ground black pepper.
- Stuff the mushroom caps with the vegetable mixture, making sure to press the mixture in firmly.Place the stuffed mushrooms on a baking sheet and bake in the preheated oven for 10 minutes.
- Remove the mushrooms from the oven and place fresh mozzarella cheese on top of each stuffed mushroom. Bake the mushrooms again for an additional 5 minutes, or until the cheese is melted.
- Meanwhile, place a pan on medium heat and add a touch of oil. When the oil gets hot, add the mushroom stems that we set aside earlier, and the remaining vegetable mixture, sauté for 5 minutes. Season with ~ 1 teaspoon of salt and ground black pepper.
- When the mushrooms are done, remove them from the oven. For a better visual, place the baked mushrooms in a glass tupperware or white plate, and top with the sautéed mushroom stem-vegetables mixture.
- Enjoy your colorful stuffed mushrooms and let the party begin!
Total time: 25 minutes
That’s it for this recipe! It was a very refreshing taste!
Try it and let me know what you think!
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A colorful stuffed mushrooms to start the party
This "colorful stuffed mushrooms" recipe was created to celebrate Diwali 2022 with my Indian friends. It tastes fresh and sweet and rich from the mushrooms and all the vegetables in it.
Ingredients
- 20 counts Baby bella mushrooms
- 3 counts Baby carrots (~ 30 grams)
- 1 leaf Green cabbage
- 1 leaf Red cabbage
- Fresh parsley to taste
- 2 cloves Garlic
- Mozzarella cheese
- Salt & ground black pepper to taste
- Cooking oil
Instructions
- Preheat your oven to 375°F (190°C).
- Wash the mushrooms thoroughly and remove the stems/stalks. Pad dry or let them dry naturally. Julienne the stems and set aside.
- Finely chop the red cabbage, green cabbage, carrots, parsley, and garlic.Mix all the chopped vegetables together in a bowl and add a pinch of salt and ground black pepper.
- Stuff the mushroom caps with the vegetable mixture, making sure to press the mixture in firmly.Place the stuffed mushrooms on a baking sheet and bake in the preheated oven for 10 minutes.
- Remove the mushrooms from the oven and place fresh mozzarella cheese on top of each stuffed mushroom. Bake the mushrooms again for an additional 5 minutes, or until the cheese is melted.
- Meanwhile, place a pan on medium heat and add a touch of oil. When the oil gets hot, add the mushroom stems that we set aside earlier, and the remaining vegetable mixture, sauté for 5 minutes. Season with ~ 1 teaspoon of salt and ground black pepper.
- When the mushrooms are done, remove them from the oven. For a better visual, place the baked mushrooms in a glass tupperware or white plate, and top with the sautéed mushroom stem-vegetables mixture.
- Enjoy your colorful stuffed mushrooms and let the party begin!
This recipe is really easy and delicious! The mozzarella cheese is really good on top and the mushrooms are really stuffed.
Joseph Wilson