How to make Baked Mushrooms With Nutty Oat Stuffing -
Healthy and nutritious oat and pine nut stuffed mushrooms
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Mushrooms (मशरूम), Pine Nuts
Cuisine : Fusion
Course : Main Course Vegetarian
For more recipes related to Baked Mushrooms With Nutty Oat Stuffing checkout Shahi Dhingri Matar Paneer, Khumb Baby Corn Hara Pyaaz, Khumbh Hara Dhania, Mushroom with Suva and Garlic . You can also find more Main Course Vegetarian recipes like Paneer Malai Curry Badami Mixed Vegetable Mangodi Palak Chhole
Baked Mushrooms With Nutty Oat Stuffing Recipe Card
Hindi: dhingri
Available in various types, shapes and sizes, these edible fungi (purely vegetarian!) are a great way to glam-up your dishes. Talking about the types, there are – button, enoki, morel, oyster, shiitake, porcini, chanterelle and portabella. Buy the ones with a firm texture and even colour with tightly-closed caps. If the gills are showing, it is an indication of age and they are probably past their prime.
Prep Time : 51-60 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Baked Mushrooms With Nutty Oat Stuffing Recipe
Mushrooms 8 large
Pine Nuts roughly chopped 2 tablespoon
Oats 1/2 cup
Olive oil 3 tsps + for greasing
Garlic chopped 2 tablespoon
Tomato concasse 1/2 cup
Salt to taste
Black pepper powder to taste
Fresh basil leaves torn 5-6
Parsley a few sprigs
Method
Step 1
Preheat oven to 180°C. Grease a baking tray. Remove the stalks of the mushrooms and chop them finely. Wash and wipe the mushroom caps dry with kitchen towel. Heat two teaspoons oil in a non stick pan; add garlic and sauté till golden brown.
Step 2
Add mushroom stems and sauté on high heat for two minutes. Add oats and sauté for two to three minutes. Add tomato concasse and sauté for four to five minutes more. Add salt, pepper powder and mix well.
Step 3
Transfer the mixture into a bowl and let it cool. Add pine nuts, basil and mix well. Brush the mushroom caps with remaining olive oil and stuff with the prepared stuffing.
Step 4
Put the mushroom caps on the baking tray and bake in the preheated oven for eight to ten minutes. Serve hot garnished with parsley sprigs.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
