Depending on how observant you are (and how often you read), you may or may not have noticed that there was no Secret Recipe Club post last month! SRC took a break for the holidays, but now it’s back!
Members of the Secret Recipe Club are assigned a blog each month. Who has who is a secret until reveal day (today!). The mission is to choose a recipe from the assigned blog, make it, and share it!
This month I was assigned to Chocolates and Dreams, a blog by a woman living Delhi, India, who has never looked back since her mom enrolled her in her first cooking class! Chocolates and Dreams, not surprisingly, contains lots of baking recipes.
But since we’re trying to eat at least a little healthier, I decided to try a yummy-sounding veggie dish instead: Baked Mushrooms. I made a few swaps for ingredients I wasn’t sure about. Instead of fresh coriander leaves (I wasn’t sure if that meant cilantro, or something I’ve never heard of/seen…) I went with a more traditional parsley. And since I wasn’t sure what “regular processed cheese” was (to me that would mean American cheese, which I doubt they have in India, and would also be kind of gross on stuffed mushrooms…), I went with Parmesan.
Despite the changes, the mushrooms came out great! Definitely a successful recipe swap!
- 18-20 button mushrooms
- 3 tbsp olive oil, divided
- 1 small onion, minced
- 1 clove garlic, minced
- 2 tbsp walnuts, finely chopped
- 2 tbsp chopped fresh parsley
- 2 tbsp bread crumbs
- 1/2 tsp dried thyme
- Salt & pepper, to taste
- 2 tbsp grated Parmesan cheese
Remove the stems from the mushrooms. Place the stems in a food processor and pulse until finely chopped. Heat 1 tbsp olive oil in a pan over medium heat. Add the mushroom stems, onion and garlic and saute until soft, about 5 minutes.
Remove from heat and add the walnuts, parsley, breadcrumbs and thyme. Season with salt and pepper. Transfer the mixture to the food processor and blend to a paste.
Preheat oven to 375 degrees. Toss mushroom caps in remaining olive oil. Fill each mushroom with stuffing mixture and place in a baking dish. Sprinkle tops with cheese. Bake about 20 minutes until cheese is browned and mushrooms are tender.