These Stuffed Mushroom Bombs are sure to tickle your palate. Mushrooms are the new age versatile appetizers or side dish. You can grill, fry, roast, sauté or even curry them and they are ready in a jiffy. Mushrooms are said to be little powerhouses of potent nutrition and low in calories: They are a good source of B vitamins, especially niacin, and riboflavin, and rank the highest among vegetables for protein content .The button or Portobello mushroom is an excellent low-calorie food, especially for diabetics. It contains a number of valuable nutrients, enzymes, B vitamins, and vitamin D.
For vegetarians like me, mushrooms provide the necessary amount of proteins, but because they are low in fat and calories, they are shrugged off as having no food value. I have started adding them to my diet on a regular basis and I keep trying out different recipes. I wish we could get other mushrooms like Shiitake here but then it’s only Portobello, so be it.
Potatoes are so adaptable and when combined with mushroom they are bound to create a food bomb. I decided to stuff mushrooms like we stuff bread with potatoes to make bread rolls. I avoid fried food but then sometimes there is no harm in some sinful food, is there? It was Saturday night and I didn’t feel like having a soup or a salad and I went into the kitchen and rustled up this delectable treat of Stuffed Mushroom Bombs. Why bombs? Simple- Just because they do look like the grenade bombs we burst on Diwali 🙂 and when you sink your teeth into them the crunchy outside leads to a burst of soft mushy flavor on the inside which is luscious.
I like mushrooms a lot.Some more recipes with mushrooms Mushroom & Baby Corn Stir Fry Bake with Conchiglie or Seashell pasta
Easy Cooking ideas for singles# 34- Baby corn -Mushroom on a bed of Hakka Noodles
Recipe for Stuffed Mushroom Bombs
15 Portabella or button mushrooms
3 large potatoes boiled and grated
1 onion sliced finely
1 tbsp of chopped coriander
1 cheese slice
Salt to taste
¼ tsp pav bhaji masala
1 tsp lime juice
½ tsp chilli powder or chilli flakes
Pinch of mixed herbs
Oil to fry
1 spoon cornflour+1 spoon flour and make a thin paste
4 tbsp breadcrumbs
In India, the mushrooms are not generally very white so it is better to wash the thoroughly. I sprinkle a little flour on them and keep them aside for 10 mins and then wash them thoroughly. Gently pull out the stem of the mushroom. You can use the stem in a soup or curry.
Take the grated potatoes in a bowl. Why grated potatoes? As they are a perfect mash like that. Add a cheese slice or grated mozzarella cheese to the potato mixture. Add salt, chopped onion, coriander, chilli powder, pav bhaji masala, lime juice, herbs and mix all the ingredients into a homogeneous mass.
Take the mushrooms and stuff each with this potato mixture. Do not let the stuffing come out. When all the mushrooms are stuffed then take two stuffed mushrooms together and pierce with a toothpick. Do the same with all.
Heat some oil in a wok. Keep the cornflour/flour paste handy along with the breadcrumbs. Now gently dip the pierced mushroom first in the flour paste and then roll in the breadcrumbs. Repeat this procedure again and drop into the hot oil and fry till golden brown.
Gently remove on paper towels and serve hot with ketchup, chutney or dip of your choice. Totally mouthwatering and scrumptious Stuffed Mushroom Bombs are ready. I had them with a glass of chilled Jaljeera which was the best appetiser to digest these heavy nuggets.