Grilled Stuffed Mushrooms

Grilled Stuffed Mushrooms:

A Mushroom is a fleshy fruity body of a fungus. Edible Mushroom can appear either below ground or above ground. Among them, the common white button mushroom is easily available and popular. Mushroom has full of antioxidants called selenium. Antioxidants benefit our bodies in various ways.
I love mushrooms it is my favorite cooking ingredients. Mushroom is easy to make you can grill it, saute it, can be used in rice or pasta dishes even we can make curry dishes with it. Now less oil and getting a quick appetizer mushroom became very handy. I normally used button mushroom or cap mushroom. Button mushroom is good for stuffing or making a curry dish. Today I prepared Grilled stuffed Mushrooms that need less oil and fewer ingredients. 

Some Other Snacks or Starter:

Kachakalar Khoshar Chop

Narkeler Bora
Chingri Macher Cutlet
Cilantro/ Coriander Leaves fritters

Spinach and Potato Hashbrowns

Vegetable Chop

Grilled Honey Garlic Tofu

Grilled Mini Bell Peppers

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Course- Starter/ snacks

Dish - Fusion

Author - Usashi Mandal

Serves - 2/3

Preparation time - 20 minutes

Cooking time - 10 minutes

Ingredients:

1 lb white portobello or button mushroom

1 tbsp olive oil

2 tsp black pepper powder

2 tbsp mozzarella and cheddar cheese

1/4 cup chopped onion

1 tsp garlic paste

1 tbsp chopped fresh spring onion

Salt to taste

Cooking spray

Method:

1. Clean mushrooms with wet paper towels, scoop out stems of every mushroom to make a cavity, set aside.

2. Chopped down all mushroom stems into small pieces.

3. Heat oil in a pan. Add chopped onions, saute until light brown. Add garlic paste mix well add chopped mushroom stems, salt, black pepper powder. Fry until mushroom is tender. Add cheddar cheese, mix well and take out the mixture in a plate.

4. Sprinkle salt on mushrooms and spray some cooking oil. Fill out mushrooms with the prepared mixture. 1 tsp approx.

5. Heat a grill pan, spray some cooking oil place all mushrooms gently on the grill pan, and grill on medium heat until mushroom is tender. Garnish with chopped spring onion.