Toasted stuffed Mushroom

Mushroom Kisses


Stuffed mushrooms make a delicious, bite-sized appetizer that’s low-calorie and low-fat. Eating a healthful appetizer before your meal helps fill you up so you eat less of the main course and — hopefully — fewer calories and fat. With most diets, you can eat as many as five stuffed mushrooms as an appetizer without going over your nutritional goals.

Health Benefits:

Mushrooms are low in calories and a valuable source of protein and folic acid. Folic acid protects the heart from the harmful action of an amino acid called homo cysteine, and is essential for the formation of new red blood cells

Preparation time-10 minutes
Cooking time-10 minutes


  • Button mushrooms-12
  • Oil-for toasting

For marinade:

  • Thick curd/hung curd-2tbsp
  • Roasted split peas powder-1tbsp
  • Kasoori methi/dried fenugreek-1/2tsp
  • Paprika-1/4tsp
  • Salt-pinch

For stuffing:

  • Cooked and mashed potatoes-1large
  • Ginger garlic paste-1tsp
  • Chilli powder-1/2tsp
  • roasted and crushed peanuts-1tbsp
  • salt-a big pinch
  • chopped coriander-1tbsp


  • Clean the mushrooms, discard the stems, scoop the centre to make room for the stuffing.

For marinade:

  • Combine hung curd, split peas powder, salt, paprika, kasoori methi in a bowl
  • Carefully immerse the mushroom caps into the marinade and let it rest on the counter for 30-40 minutes.

Mushroom Kisses empty

For stuffing:

  • Combine mashed potoatoes, chilli powder, ginger-garlic paste, roasted peanuts, salt, chopped coriander in bowl.
  • After resting time-fill a little stuffing into 6mushroom cap skewer the mushroom carefully to the tooth pick and cover with other mushroom cap.
  • Repeat the same with all the mushrooms.
  • Heat the skillet, brush some oil and arrange the stuffed skewer mushrooms on the heated skillet and toast for 4-5minutes on a low flame.
  • Flip and toast other side for another 4-5minutes.
  • Transfer to the serving plate

Enjoy with salads.


  • The stuffed mushroom skewers can also be toasted in oven for 8-10minutes at 180deg until tender.
  • Filling can be personalised.

About Chitra Jagadish

My passion is Cooking & love exploring healthy recipes. This blog is all about sharing 'Recipes for Healthy living', which are my experiments at home.

Posted on September 11, 2014, in Appetizers, Indian, International, Starters. Bookmark the permalink. 51 Comments.

  1. I’m bookmarking this one to try over the Holidays. Unfortunately, I am the only one in the house that likes mushrooms! 😦


  2. This sounds yummy! I love mushrooms and this stuffing sounds like a great recipe!


  3. They look so lovely Chitra, what an idea of stuffing between mushrooms!!! To good πŸ™‚


  4. Wow! I love your recipe! Looks delicious!


  5. very interesting healthy recipe Chithra…want to try this beautiful combination ….very interesting


  6. Lately, I’m really into mushrooms…thanks for this recipe, will give it a try soon!


  7. Stuffed mushrooms…yum…thanks for putting up this recipe…it’s a very good party starter to serve…


  8. Potato Masala in mushroom I love it:-) would try soon C:-)


  9. mushrooms looks yum…


  10. beautiful recipe.. Love mushrooms this way!!



  11. I generally make stuffed mushrooms with fresh breadcrumbs and cheese filling. Your Indian style will be a great change for me. πŸ™‚


  12. This was quite an original one, never in my life thought about it. And not hard to do.


  13. Reblogged this on Chef Ceaser.


  14. sounds very interesting,yumm!!


  15. This looks absolutely delicious!


  16. saving the recipe πŸ™‚ looks tempting πŸ™‚


  17. Stuffed mushrooms are one of my all-time favorite appetizers. These look delicious!


  18. Oh yum, these look so scrumptuous!


  19. These look delicious. I love stuffed mushrooms!


  20. They look absolutely perfect, I really love the idea Chitra πŸ™‚


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