- 12 Whole fresh mushrooms
- 1 Tablespoon vegetable oil
- 1 Tablespoon minced garlic
- 1 (8 ounce) package cream cheese, softened
- 1/4 Cup grated Parmesan cheese
- 1/4 Teaspoon ground black pepper
- 1 Tablespoon chopped red onion
- 1 Table spoon red bell pepper chopped
- 1 Tablespoon chopped carrots
- 1 Spoon fresh parsley
- Salt to taste
- 1/4 Teaspoon ground cayenne pepper
Preheat oven to 175 degrees, Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.
Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic. Set aside to cool.
When garlic and mushroom mixture is no longer hot, stir in cream cheese, Parmesan cheese, black pepper, onion, carrots, parsley, red bell pepper and cayenne pepper. Mixture should be very thick. Using a little spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on prepared cookie sheet.
Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.
Best to serve hot with tarter sauce.
Gurjyote Singh Sethi, has over 16 years’ experience in the hospitality Industry. He has been associated with leading hotels like the Hyatt Regency New Delhi, Marriott Welcome Hotel, Fusion (Multi cuisine food Joint) Self Owned, Crowne Plaza Gurgaon by (IHG), and Aman Resorts New Delhi, The Claridges Surajkund and Vivanta by Taj at Surajkund. Email: email@example.com.