Achari-Stuffed Mushrooms

Name: Achari-Stuffed Mushrooms
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 to 6 servings
Cuisine: Indian
Ingredients: 1 tablespoon extra-virgin olive oil, plus more as needed (or use nonstick cooking spray); 1 lb. (455 g) baby bella mushrooms; 1/4 tsp. salt; Freshly ground black pepper; 4 oz. (115 g) cream cheese, softened; 1 (4 oz./115 g) jar pimento peppers, drained and chopped; 4 green onions, thinly sliced; 1/4 tsp. onion powder; 1/4 tsp. garlic powder; 1/2 tsp. salt; Generous pinch freshly ground black pepper; 1 Tbs. extra-virgin olive oil or cooking spray; 1 serrano chile, finely chopped; 1/2 cup (65 g) finely chopped red onion; 2 cloves garlic, finely chopped; 1/2 tsp. Italian seasoning; 2 Tbs. finely chopped fresh cilantro; 2 tsp. extra-virgin olive oil or cooking spray; 3/4 cup (2 oz./60 g) panko breadcrumbs; 1 clove garlic, finely chopped; 2 tsp. achar masala; 2 Tbs. grated Pecorino Romano cheese

Prep Time: 15 minutes

Cook Time: 45 minutes

Servings: 4 to 6

“Listen, I know how overdone stuffed mushrooms are as a party app, but if I see them being served, I can’t help but reach for one,” says Palak Patel, the author of The Chutney Life. This recipe calls for achar masala, which is generally used as a pickling spice for pickled mango and can be found at South Asian markets or online. When Patel was growing up, she says she enjoyed it on everything from garlic bread to boiled eggs, and it’s super delicious on sliced cucumbers. The cookbook author says you could also make this more of a meal by using large portobello mushrooms and adding cooked crumbled sausage to the cream cheese and pimento mixture. If you’re serving these for a party, you can make and refrigerate the stuffing up to 2 days ahead. You can also freeze these appetizers on parchment paper in a small, carefully wrapped pan. When ready to serve, cook them from frozen in a preheated 400°F (205°C) oven for 30 to 40 minutes, depending on the quantity.

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Ingredients:

For the mushrooms:

1 tablespoon extra-virgin olive oil, plus more as needed (or use nonstick cooking spray)
1 lb. (455 g) baby bella mushrooms
1/4 tsp. salt
Freshly ground black pepper

For the stuffing:

4 oz. (115 g) cream cheese, softened
1 (4 oz./115 g) jar pimento peppers, drained and chopped
4 green onions, thinly sliced
1/4 tsp. onion powder
1/4 tsp. garlic powder
1/2 tsp. salt
Generous pinch freshly ground black pepper
1 Tbs. extra-virgin olive oil or cooking spray
1 serrano chile, finely chopped
1/2 cup (65 g) finely chopped red onion
2 cloves garlic, finely chopped
1/2 tsp. Italian seasoning
2 Tbs. finely chopped fresh cilantro

For the topping:

2 tsp. extra-virgin olive oil or cooking spray
3/4 cup (2 oz./60 g) panko breadcrumbs
1 clove garlic, finely chopped
2 tsp. achar masala
2 Tbs. grated Pecorino Romano cheese

Directions:

Preheat the oven to 400°F (205°C). Line a baking sheet with foil. Place a baking rack on top of the foil and brush or lightly spray with oil.

Make the mushrooms: Remove the mushroom stems and reserve. Using a small spoon or the opposite end of a spoon, scoop out the flesh, taking care not to break the caps. Roughly chop the stems and flesh and set aside.

Place the mushroom caps on the prepared baking sheet. Lightly brush them with the 1 Tbs. olive oil, and season with the salt and pepper to taste.

Bake the mushroom caps for 5 to 7 minutes, until they are slightly browned and softened. Set aside the mushroom caps, still on the baking sheet. Do not turn off the oven.

Meanwhile, make the stuffing: In a medium bowl, mix together the cream cheese, pimento peppers, green onions, onion powder, garlic powder, salt and pepper.

Heat a large skillet over medium-high heat and add the oil. Once the oil is hot, add the serrano and let sizzle for about 10 seconds, and then add the onion and garlic and cook until the onion is translucent, 5 to 7 minutes. Add the mushroom stem and flesh mixture and Italian seasoning and cook until the mushrooms are soft and the liquid has been absorbed. Add the cilantro and mix well. Transfer to a bowl and let cool slightly. Once cool, add to the cream cheese mixture and blend well. Refrigerate for 30 minutes.

Make the topping: Heat the oil in a skillet over medium-high heat. Add the breadcrumbs and garlic and toast until the panko is golden, stirring frequently, 1 to 2 minutes, reducing the heat so the garlic doesn’t burn. Transfer to a bowl and stir in the achar masala and Pecorino Romano. Fill each mushroom cap with a heaping tsp. of stuffing, then add the panko topping. Bake until the topping is golden, about 20 minutes. Serve warm. Serves 4 to 6.

Pro tip: To clean the mushrooms, use a vegetable brush or dry/damp paper towel—you do not want to wash them as they will absorb too much water and be soggy.

Adapted from The Chutney Life by Palak Patel (Abrams, 2023)

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