Jalapeno and Pimento Stuffed Mushrooms

Mushrooms stuffed with jalapenos and pimentos, topped with mozzarella cheese and baked. This is a Sanjeev Kapoor exclusive recipe.

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Jalapeno and Pimento Stuffed Mushrooms
Main Ingredients Jalapenos, Button mushrooms
Cuisine Fusion
Course Snacks and Starters
Prep Time 11-15 minutes
Cook time 26-30 minutes
Serve 4
Taste Spicy
Level of Cooking Easy
Others Veg

Ingredients list for Jalapeno and Pimento Stuffed Mushrooms

  • 2 Jalapenos
  • 16-20 Button mushrooms
  • 1 1/2 tablespoons Olive oil
  • 2 teaspoons Garlic chopped
  • 2 medium Onions chopped
  • 1 tablespoon Chipotle in adobo sauce
  • to taste Salt
  • to taste Crushed black peppercorns
  • 1 small Yellow bell pepper chopped
  • 1 small Green bell pepper chopped
  • 1 small Red bell pepper chopped
  • 1 tablespoon Celery chopped
  • 1/2 cup Mozzarella cheese grated
  • 1 tablespoon Oil
  • 8-10 Spinach leaves (palak)


  1. Discard the stalks of the mushrooms.
  2. Heat 1 tablespoon olive oil in a non-stick pan. Add half the garlic and half the onion and sauté well. Add chipotle in adobo sauce and mushrooms and toss well.
  3. Add salt, crushed peppercorns and some water, toss well for 2-3 minutes. Transfer the sautéed mushrooms onto a baking tray.
  4. Cut jalapenos into small pieces.
  5. To make the filling, heat remaining olive oil in another non-stick pan. Add remaining garlic, remaining onion and jalapeno pieces.
  6. Add yellow, green and red peppers, celery, salt and crushed peppercorns. Toss well and cook for 2 minutes. Transfer into a bowl.
  7. Stuff the mushrooms with the prepared filling. Top each with cheese and bake in the oven at 200ºC till the cheese melts.
  8. Heat oil in a non-stick pan.
  9. Roughly chop spinach leaves and add alongwith crushed peppercorns and salt. Toss well for a minute.
  10. Divide the sautéed spinach onto individual serving dishes. Place the stuffed mushrooms on top and serve immediately.

Nutrition Info

Calories 763
Carbohydrates 43.2
Protein 25.2
Fat 53.1
Other Fiber Fiber- 8.4gm