STUFFED MUSHROOM CAPS RECIPE: HOW TO MAKE IT
"Our state is well-known for mushrooms," reports Pennsylvania field editor Cherie Sechrist of Red Lion. "This is a flavorful way to use them."
Provided by Taste of Home
Categories Appetizers
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 2 dozen.
Number Of Ingredients 6
Steps:
- Remove stems from mushrooms and finely chop; set caps aside. In a skillet, saute chopped mushrooms in butter until tender, about 6-8 minutes. Remove from the heat; stir in the bread crumbs, soup mix and almonds. Stuff firmly into mushroom caps. , Place in a greased 15x10x1-in. baking pan; sprinkle with cheese. Bake, uncovered, at 425° for 12-15 minutes or until tender.
Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent
MUSHROOM CURRY WITH SPINACH AND CHICKPEAS RECIPE - BBC FOOD
This mushroom curry by Dr Rupy is so easy to whip up for a midweek dinner, and it contains 3 of your 5-a-day. Go the extra step and make your own chapatis and the whole meal will cost under £1 per portion. Each serving provides 646 kcal, 25g protein, 79g carbohydrate (of which 11g sugars), 22g fat (of which 8.5g saturates), 14g fibre and 1.4g salt.
Provided by Dr Rupy Aujla
Prep Time 30 minutes
Cook Time 1 hours
Yield Serves 4
Number Of Ingredients 17
Steps:
- To make the chapatis, tip the chapati flour into a large bowl, add the salt and make a well in the middle. Gradually stir in 160–180ml/5½–6fl oz water and mix together to form a rough dough. Turn out onto a lightly floured surface and knead for 5 minutes, until you have a smooth, elastic ball of dough. Cover with an upturned bowl or a clean tea towel and leave to rest for 20 minutes.
- Heat a splash of oil in a large saucepan over a high heat and fry the mushrooms for 5-6 minutes until golden brown, then transfer to a plate with a slotted spoon.
- Wipe the pan with a piece of kitchen roll, then add a little more oil and reduce the heat slightly. Fry the onions for 4–5 minutes until soft, then add the garlic and ginger and fry for a couple of minutes more. Add the spices, fry for 30 seconds, then add the tomato purée and tip in the chickpeas. Fry for a further minute, then add the chopped tomatoes to the pan. Stir in the cooked mushrooms, then cover and simmer gently for 10 minutes.
- Remove from the heat, stir in the spinach and yoghurt and season to taste.
- While the curry is simmering, make the chapati. Divide the dough into 8 equal pieces and roll each into a neat ball. Lightly dust the work surface with flour, then use a rolling pin to roll each into a thin disc, roughly 15cm/6in in diameter.
- Heat a non-stick frying pan over a medium-high heat and cook the chapatis, one at a time, for 20–30 seconds per side, until puffed up and lightly blistered. Brush with the melted butter and serve with the curry.
Nutrition Facts : Calories 646kcal, CarbohydrateContent 79g, FatContent 22g, FiberContent 14g, ProteinContent 25g, SaturatedFatContent 8.5g, SugarContent 11g
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STUFFED MUSHROOM CAPS RECIPE: HOW TO MAKE IT
"Our state is well-known for mushrooms," reports Pennsylvania field editor Cherie Sechrist of Red Lion. "This is a flavorful way to use them."
From tasteofhome.com
Reviews 5
Total Time 30 minutes
Category Appetizers
Calories per serving
From tasteofhome.com
Reviews 5
Total Time 30 minutes
Category Appetizers
Calories per serving
- Remove stems from mushrooms and finely chop; set caps aside. In a skillet, saute chopped mushrooms in butter until tender, about 6-8 minutes. Remove from the heat; stir in the bread crumbs, soup mix and almonds. Stuff firmly into mushroom caps. , Place in a greased 15x10x1-in. baking pan; sprinkle with cheese. Bake, uncovered, at 425° for 12-15 minutes or until tender.
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