Cheesy Stuffed Mushrooms
Juicy, tender, cheesy and umami: these cheesy mushrooms stuffed with a delicious paneer-methi filling make for an incredible appetizer!
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If you haven’t tried stuffed mushrooms yet, you’re seriously missing out! They’re so easy to make and taste like something you’d order at a good restaurant cause they are packed with amazing flavours and textures.
The mushrooms with a savoury methi-paneer filling turn tender and juicy as they cook. They’re simple and umami and I like to finish them with a hot honey-chilli oil which cuts right through the savouriness, making every bite so so good!
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What you need to make these stuffed mushrooms
- Mushrooms: I used button mushrooms since they were easily available to me but you can use any kind you like. For button mushrooms, try to find a pack with larger ones. If you have larger mushrooms like cremini or portobello, those would work even better since they hold more filling!
- Paneer, Methi and Mushroom Stems: These make for our filling. Paneer makes it more satiating and adds protein and methi adds a nice, slightly bitter flavour that works really well with the mushrooms. I like to chop mushroom stems and add them to the filling for extra flavour (also no wastage of any food here!)
- Extra Virgin Olive Oil: To sauté the aromatics and sear the mushrooms.
- Aromatics & Seasonings: Onions, garlic, oregano, salt and pepper. We keep it simple, juste enough to bring all the flavours together.
- Mozzarella Cheese: I love using mozzarella since it melts so nicely over the mushrooms and gives a satisfying cheese pull. You can use any other cheese of your choice as well or completely omit it if you like!
- Hot Honey-Chilli Oil: This sweet and spicy drizzle adds the final touch. It cuts right through the savouriness and really elevates the overall taste.
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Steps to make this delicious appetizer
We start with our mushrooms, duh! Take cleaned button mushrooms (or any other mushrooms of your choice) and gently remove the stems. If needed, use a small spoon to slightly hollow out the base to create more room for the filling. Set the mushroom bases aside and finely chop the mushroom stems along with fresh fenugreek leaves (methi). Also, grate some paneer.
Heat up a pan and add some olive oil. Sauté chopped onions and garlic till they turn golden brown and aromatic. Add in the chopped mushroom stems and methi and cook them till they reduce significantly in size. Once they’ve softened, mix in the grated paneer and seasonings: oregano, salt and pepper. Give everything a good mix and let it cook for a few minutes for the paneer to dry out slightly. Once this is done, let the filling cool down a bit till it’s easier to work with.
Take the mushroom bases we had set aside earlier and generously stuff them with the filling, pressing it in nice and tight!
Heat up a pan and lightly brush it with olive oil. Place the mushrooms filling side down and press gently. Cover the pan with a lid to let the mushrooms soften and cook through and to sear the filling. After a few minutes, carefully flip them, cover again and let them cook till the mushrooms are completely tender. Top each beautifully golden stuffed mushroom with mozzarella cheese and let it melt until gooey and stretchy.
Alternatively, you can also cook the mushrooms in an airfryer or an oven. For airfryer: 180°C for 10-15 minutes should be good! Oven: bake at 180°C for about 20-25 minutes, adding the cheese in the last 5 minutes for that perfect melty finish.
To finish, I like to drizzle a sweet and spicy chilli oil mixture. This is a mix of spicy chilli oil and hot honey: which creates a jammy, spicy topping that perfectly complements the savoury, umami mushrooms. Serve hot and enjoyy!
Cheesy Stuffed Mushrooms
Juicy, tender, cheesy and umami: these cheesy mushrooms stuffed with a delicious paneer-methi filling make for an incredible appetizer!
servings
10 mushrooms
prep time
10 min
cook time
25 min
Ingredients
Base
- 10 button mushrooms, destemmed (use stems for filling)
Filling
- 1 tbsp olive oil
- 1 red onion, chopped
- 5 cloves garlic, chopped
- 1/2 cup fresh methi (fenugreek), chopped
- mushroom stems, chopped
- 1/4 cup paneer, grated
- 1 tsp oregano
- salt and pepper, to taste
Finish
- 10 small cubes mozzarella cheese
- 1 tbsp chilli oil
- 1 tbsp hot honey
Instructions:
- Take clean mushrooms and remove the stems. Hollow them out slightly with a small spoon if needed. Set aside the mushroom bases.
- Finely chop the mushroom stems with fresh methi leaves. Grate the paneer.
- Heat up olive oil in a pan and sauté onions and garlic till golden and aromatic.
- Add in the chopped methi and mushroom stems and cook till they reduce in size.
- Mix in the paneer, oregano, salt and pepper. Cook for a few more minutes and turn off the heat.
- Let the filling cool till it's easier to work with.
- Stuff the mushrooms generously with the filling.
- Heat a pan, brush it with a little bit of oil and place the mushrooms filling side down for a good sear. Cover and let them cook.
- Flip the mushrooms gently, cover and cook again until the mushrooms are fully tender.
- Top with mozzarella cheese and let it melt.
- Finish with a drizzle of spicy chilli oil + hot honey. Serve hot and enjoyy!
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