Seasoned Mushroom Caps Recipe - Mushrooms stuffed with a mince filling, topped with cheese and baked.

This is an exclusive website recipe.

Main Ingredients : Button mushrooms, Mutton mince (keema)

Cuisine : Fusion

Course : Starter

Seasoned Mushroom Caps

Hindi: dhingri
Available in various types, shapes and sizes, these edible fungi (purely vegetarian!) are a great way to glam-up your dishes. Talking about the types, there are – button, enoki, morel, oyster, shiitake, porcini, chanterelle and portabella. Buy the ones with a firm texture and even colour with tightly-closed caps. If the gills are showing, it is an indication of age and they are probably past their prime.

Seasoned Mushroom Caps Recipe - how to make Seasoned Mushroom Caps


Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Medium


  • Button mushrooms 12-16 large

  • Mutton mince (keema) 1 cup

  • Oil 2 tablespoons

  • Onion finely chopped1 medium

  • Garlic finely chopped2-3 cloves

  • Peppercorns crushed1 teaspoon

  • Salt to taste

  • Fresh parsley chopped a few sprigs

  • Processed cheese grated1/2 cup

  • Egg whisked1


Step 1

Clean mushrooms, remove stalks and chop them finely. Heat oil in a large frying pan, add onion and sauté on medium heat for two minutes. Add garlic and continue to sauté for another minute.

Step 2

Add mutton mince and continue to cook over medium heat for three to four minutes, stirring occasionally. Add chopped mushroom stalks, crushed peppercorns and salt to taste and continue to cook over high heat for two minutes.

Step 3

Remove from heat and transfer into a large bowl. When cool, add parsley, half of the grated cheese and egg and stir until well combined. Preheat oven to 160ºC.

Step 4

Stuff the above mince mixture into each mushroom, sprinkle grated cheese and bake for ten to fifteen minutes in the preheated oven at 160ºC or until light golden. Serve hot.