Baked Stuffed Mushrooms with Parsnips

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Baked Stuffed Mushrooms with ParsnipsQuite similar to potatoes, you can make mushrooms in so many different ways. Today's yummy recipe is all about stuffing goodness in mushroom bowls. I've used parsnips with mushrooms. If they're not available in your area, you can use regular carrots too. This is a rich and healthy recipe and is ideal for lunch or dinner. To make it more delicious, you can shred some cheese on top just before serving. Instead of baking, you can also shallow fry them in a nonstick grill pan. You can use the same ingredients for making stuffed eggplants too. Leftovers of this recipe can be coarsely ground to add in different curry based preparations. Let's quickly make this delicious baked mushroom recipe.

Baked Stuffed Mushrooms with Parsnips
Baked Stuffed Mushrooms with Parsnips

Cheesy stuffed mushrooms

Enjoy this cheesy stuffed mushroom recipe which is baked with delicious parsnips and seasoned with flavorful ingredients for a delicate and yummy taste.

Preparation Time: 30 minutes
Cooking time: 15 minutes
Servings: 5

  • 400 gm large mushrooms
  • 400 gm parsnips (diced)
  • 150 gm Parmesan cheese
  • 1 tsp dried herbs (coarsely ground)
  • 3 to 4 garlic cloves (finely chopped)
  • pinch of black pepper powder
  • 1 tsp dried onion powder
  • pinch of cinnamon powder
  • pinch of white pepper powder
  • oodles of extra virgin olive oil
  • salt to taste


  1. Peel all the mushrooms from inside and make a bowl shape cavity.
  2. Finely shred all the peeled mushroom leftovers.
  3. Heat 1 tsp olive oil in a nonstick fry pan.
  4. Switch the flame to low and add finely chopped garlic.
  5. Saute for about half a minute and add shredded mushroom leftovers.
  6. Season with dried herbs, black pepper powder, dried onion powder, cinnamon powder and salt.
  7. Toss and saute for a minute and switch off the flame.
  8. Add shredded Parmesan cheese and mix well.
  9. Stuff the seasoned cheese and mushroom mix well in each mushroom bowl.
  10. Take a large baking tray and grease it well with olive oil.
  11. Arrange stuffed mushroom bowls at random locations on the tray.
  12. Place diced parsnips on the tray in the space left after arranging mushroom bowls.
  13. Sprinkle white pepper powder and salt on the parsnips pieces.
  14. Generously sprinkle extra virgin olive oil on both diced parsnips and mushroom bowls.
  15. Bake in preheated oven at 200 degrees for about 12 minutes.
  16. Serve hot with strong coffee and bread.


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