Stuffed Mushrooms

This delicious, tasty appetizer makes an ultimate party treat. Juicy mushrooms are stuffed with the onion-olive mixture, topped with a sprinkle of Parmesan cheese and baked till soft. These are perfect bite-sized appetizers and will be loved by all. This is an easy and elegant snack that can be assembled ahead of time. These are definitely a crowd puller.
When I was talking to my SIL, she said, for iftar, she made these stuffed mushrooms. I have heard about them before but never tried making them at home. I got curious and asked my SIL for the recipe, then I came to know that it's a very easy, simple snack which can be prepared within no time. For the filling she added chicken pieces, I made it veg and my kids loved it. It was our iftar snack which was made within minutes.

Mushrooms with stuffing...

Added Cheese and ready to get baked

In these stuffed mushrooms, the filling can be made with anything or any variety of your choice. We can even make sausage, meat, chicken, paneer filling. The mushrooms, which are perfect for this recipe are the white mushrooms or the cremini mushrooms. Just make sure that while choosing the mushrooms, make sure that they all are of the same size, for even cooking.
As I was having some extra filling, I stuffed it inside capsicum, which was an experiment and was very delicious.

These are so easy to make, just snap off the stem, stuff with the choice of filling, sprinkle with the cheese and bake till golden perfection and TADA!!!!!! The perfect, delicious, silky, smooth appetizer is ready within minutes. You can even fill the mushrooms and freeze it. For the surprise guests or for hungry kids, just take it out of the freezer and bake for an extra 5 minutes. Hope you all will like this and try it out quickly.

Ingredients:

1. Mushrooms- 8 nos
2. Olives- 5- 6 nos (chopped)
3. Onions- 1/4 cup (chopped)
4. Salt- a dash (as olives contain salt)
5. Cayenne Pepper Powder- 1 Tsp
6. Pepper Powder- 1 Tsp
7. Oregano- 1 tbsp
8. Parmesan Cheese- 5- 6 tbsp

Method:

1. Wash and drain the mushroom, remove the stem from all the mushrooms, leaving the cap whole.
2. Chop the stems finely. Heat oil in a pan and saute the chopped stems along with chopped onions and olives till the onion turns translucent.
3. Add the salt, cayenne pepper and oregano, saute well. Fill the mushroom caps with this mixture and then sprinkle each stuffed mushroom cap with a small amount of Parmesan cheese.
4. Preheat the oven to 350 degrees F. Arrange the mushrooms on a baking tray and bake them for about 15- 20 minutes.
5. Enjoy warm.