By Jessie Kaur

Stuffed MushroomThis recipe is a match made in mushroom heaven, if there ever was one. Especially if you are a mushroom lover. Stuffed mushrooms should be in every home cook’s collection of recipes. They transform a plain ingredient like regular button mushrooms into something rather delicious. The bonus is that they are easy to make, versatile, and perfect for parties. This recipe can easily be scaled up — doubled or tripled.

This combination of flavours works so well together. Bold, spicy, and impressive. The mushrooms act as a blank canvas, along with the cream cheese, which add a much needed cooling element to the aromatic spiciness. The chopped pistachios add the necessary crunch, while also helping to absorb the liquid from the mushrooms as they bake. The pastry adds an additional surprise of crisp flakiness. Savoury. Addicting. True perfection.

In my opinion, puff pastry is an ingenious invention. It is a flaky easy-to-use item that will change the way you cook. It is a staple in my kitchen and I usually have a package or two in the freezer.

15 to 20 button mushrooms (I like the smaller ones better)

½ onion, chopped

4 cloves of garlic, chopped

½ inch piece of ginger, chopped

1 chili pepper, chopped

1.4 cup cilantro, chopped

1/3 cup pistachios, shelled and chopped

½ teaspoon salt

½ teaspoon black pepper

½ teaspoon ground garam masala

½ teaspoon turmeric

½ teaspoon ground cumin

½ teaspoon lemon pepper

1 box of puffed pastry, thawed, yet chilled


Scrub the mushrooms well first. Remove stems from mushrooms; finely chop. Set aside. Place mushroom caps, hollow side up, on parchment paper-lined baking sheet.

In non-stick skillet, cook onion, garlic, chopped mushroom stems, salt and pepper to skillet; cook, stirring, until onion is softened, about 4 minutes. Let cool. Add the chopped pistachios.

In bowl, stir cream cheese with the aromatics and pistachio mixture. Spoon heaping tablespoonful into each mushroom cap. Unfold the puffed pastry. Roll out if necessary.  Create small squares of the pastry. Tip: Usually I lay the mushrooms on top of the pastry, to estimate how much will be needed for each mushroom. It’s not an exact science since the mushroom range in size. Place each mushroom in the centre of each pastry square. Cinch up the corners so it makes a little purse.

Bake in a 375°F oven until golden, about 12 to 15 minutes. Serve with your favourite mint chutney.