Deliciously Simple Recipes

These Cheese-stuffed mushrooms topped with homemade basil pesto are surely a savory delight. Each mushroom cap is generously filled with flavorful mixture of onion, garlic, tomato, corn, bell peppers, seasoned with Italian herbs and topped with freshly grated cheese. I used fresh home grown rosemary and oregano in the filling. To finish, each mushroom is topped with fragrant basil pesto, bringing a fresh burst of flavor that complements the warm cheesy filling.

Ingredients

• Button mushrooms/ Baby Bella mushrooms 12
• Onion 1/4 cup
• Chopped mushroom stems
• Tomato 1
• Garlic minced 2
• sweet corn 1/4 cup
• green bell peppers 1/4
• Fresh rosemary and Oregano/ Italian seasoning 1tsp
• freshly grated cheese 1 cup
• salt 1 tsp
• pepper 1tsp
• Basil pesto for garnish
• Chilli flakes (optional)

Procedure

• Start by separating the mushroom stems from the caps and chop them finely.
• In a pan, heat olive oil over medium heat.
• Add finely chopped onion and garlic and saute them for 2 minutes until they become soft.
• Now add the minced mushroom stems and tomato and fry them for 3-4 minutes.
• Then add the sweet corn , bell peppers and fresh herbs/ Italian seasoning, salt and pepper.
• Cook and let the mixture cool down.
• Now start stuffing the mushroom caps with the mixture pressing down gently to make more space.
• Add cheese on the top and cook in a pan with 2 tsp oil over medium heat for about 3-4 minutes covered with a lid.
• If you prefer to bake, drizzle the stuffed mushrooms with 2 tsp oil. Preheat the oven to 375 degrees F and bake for 25-30 minutes until the mushrooms are soft and the cheese is all melted.
• Top the warm mushrooms with home made basil pesto. Serve warm as an appetizer.

Tip

• Always cook mushrooms over medium heat. Mushrooms tend to ooze out more water if you cook them on low heat taking longer time to cook.