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. I thought Banana Chocolate Cupcakes and Fresh Fig Muffins sounded especially good!
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!
(adapted from Chocolates & Dreams)
- 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.