Thursday, July 18, 2013

Stuffed mushrooms with fish (Serves 4)

Stuffed mushrooms


  1. Medium size mushrooms 20 nos
  2. Shredded fish (can use any kind of fleshy fish) ¾ cup cooked
  3. Green bell pepper ½ cup , finely chopped
  4. White bulb part of green onions ¼ cup, finely chopped reserve green part for garnish)
  5. Cream cheese, softened to room temperature ½ cup
  6. Bread crumbs ½ cup
  7. Thyme chopped 1 tsp
  8. Black pepper powder 1 tsp
  9. Garam masala powder 1/4 tsp
  10. OIl 1 TBSP
  11. Salt, Green onions to garnish


  • Preheat oven to 400 F
  • Wash and wipe the mushrooms well with a damp cloth. Cut the stem off and chop finely. Arrange the mushroom caps onto a baking tray lined with aluminum foil.
  • In a pan, heat oil and sauté the finely chopped green bell pepper, mushroom stems, white part of green onions and thyme for 5 minutes.
  • Add the pepper powder and garam masala and cook for 2 minutes.
  • Add the fish followed by bread crumbs. Mix well to combine. Adjust salt if necessary.
  • Switch off flame and allow to cool.
  • Once cooled, add the softened cream cheese to this and combine well.
  • Stuff the mushroom caps with this mixture and top off with some bread crumbs. Gently spray with cooking oil and bake in pre heated oven for 15-20 minutes until the top part is browned.
  • Remove from oven and garnish with chopped green onions. Serve warm.

Notes: Cook the fish with salt and little turmeric powder.
You can stuff the caps ahead of time and refrigerate. Stay good for 24 hours.

Stuffed mushrooms



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