Stuffed Mushrooms

          It was spring break for my daughter, so we went to New York, though we had been there many times before, this was the first time we stayed there for a couple of days. Had a wonderful time and also had a chance to taste some very good food, had dinner at Eataly and  Vatan and tasted some delicious cupcakes from the famous Magnolia Bakery. I was amazed at the wide variety of food available here and also at the number of restaurants, both small and big, had a great time. Coming to today's recipe, I had wanted to make stuffed mushrooms for a long time, got the mushrooms, was thinking about different fillings and finally settled on this, an onion and tomato one, it tasted great..

Need To Have

• Stuffing Mushrooms - 6
• Onion - 1 big chopped
• Kumato Tomatoes - 2 chopped
• Chilli Flakes - 1 teaspoon
• Dried Basil - 1/2 teaspoon
• Bread Crumbs - 2 tablespoons
• Grated Mozarella - 1/4 cup
• Parmesan - 1 + 1/2 tablespoons

Method

          Clean the mushrooms, remove the stems and apply some oil on the inside and over, I used the cooking spray. Heat oil, add the chopped onions, saute till transparent, add the tomatoes and chilli flakes and saute till all the liquid evaporates, add the basil, mix and remove. Now, add the bread crumbs and cool the mixture and then finally mix in the cheese. Stuff the mushrooms with the filling, arrange on a greased dish, and bake at 350F for 20 mins. Remove and serve warm as an appetizer or as a side to a rice dish.

Sending it to Sumee's Culinary Bites for Vardhini's Bake Fest event,
                to Vegetarian Tastebuds for Pari's 'Only' - Snacks And Starters event,
                to Zesty South Indian Kitchen for the Hearth And Soul Blog Hop event,
                to Food Corner for the Midweek Fiesta event and
                to Zesty Palette for Priya's Healthy Diet - Vegetarian Side Dishes event. 

Note

Can use the regular tomatoes and fresh basil, can also chop the mushroom stems and add to the filling mixture.

I used the portabella kind of mushrooms, for me the mushroom flavor was too strong, so next time would go for the big white mushrooms.

Any leftover filling, use with any bread for a sandwich, tastes great.