Suffed baked mushooms

Name: Suffed baked mushooms
Total time: 1200 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 cup mushrooms; 1 lemon; 1 tsp finely chopped parsley; 2 tbsp parmesan cheese; 2 tsp olive oil; to taste Salt; 1/2 tsp oregano

Richa Amit Jaiswal @cook_17093121

Lucknow

#partyfood

This is a Spanish starter . Which I made Indian style. Quick, delicious and easy party snacks.hope you all appreciate

#partyfood

This is a Spanish starter . Which I made Indian style. Quick, delicious and easy party snacks.hope you all appreciate

Richa Amit Jaiswal @cook_17093121

Lucknow

#partyfood

This is a Spanish starter . Which I made Indian style. Quick, delicious and easy party snacks.hope you all appreciate

#partyfood

This is a Spanish starter . Which I made Indian style. Quick, delicious and easy party snacks.hope you all appreciate

Saved

Ingredients

20 minutes

2 servings

1 cupmushrooms
1lemon
1 tspfinely chopped parsley
2 tbspparmesan cheese
2 tspolive oil
to tasteSalt
1/2 tsporegano

Saved

Steps

20 minutes

1

Remove and chop the stems. The stems should be easy to remove. Just give a gentle tug and they should pop out.
2

Cook the chopped stems. Saute the chopped stems in olive oil until the mushrooms have released their moisture. Keep cooking until the pan is almost dry.
Add the remaining stuffing ingredients.
3

Fill the mushroom caps with the stuffing. I like to use a small spoon. Definitely tamp down on the stuffing but don’t pack it too tightly! Go ahead and mound a bit on the top! Bake them in an oiled casserole dish. This helps hold the mushrooms upright and prevent spillage of that wonderful stuffing.
Ready to serve.