Archive for February 2015

Stuffed Mushroom Caps


8 oz package baby bella mushrooms
3 tbsp chopped parsley
1 tsp chopped tarragon
3 scallions, finely minced
1/4 cup grated parmigiano reggiano
1/8 cup grated asiago cheese
1 egg
1/4 cup italian bread crumbs
4 oz cream cheese, softened
1/8 tsp cayenne pepper
2 cloves garlic, minced
olive oil for brushing


Preheat the oven to 425 degrees F.

Carefully remove the stems from the mushrooms, and chop them up finely either by hand or in a food processor. Zap them in the microwave or cook them in a pan on the stovetop until you have gotten rid of the excess moisture. Place the stems in a bowl, and add the parsley, tarragon, scallions, parmigiano reggiano, asiago, egg, bread crumbs, cream cheese, cayenne pepper, and garlic. Mix until it forms a smooth mixture, and season to taste.

Brush each mushroom cap with olive oil, and sprinkle with salt and pepper. Lay them on a sheet pan, and fill them generously with a spoonful of filling.

Bake for 15 minutes, until the stuffing has browned.

Balti Masala Spice Mix

4 tablespoons Coriander seeds
2 tablespoons White cumin seeds
2 pieces Cassia bark — (2 inch)
1 teaspoon Fennel seeds
2 teaspoons Black mustard seeds
4 Cloves
1/2 teaspoon Wild onion seeds
1/2 teaspoon Fenugreek seeds
1 teaspoon Dry fenugreek leaves
10 Dry curry leaves
1 teaspoon Green cardamom seeds
1/2 teaspoon Lovage seeds.

Measure all into a ziploc bag, seal and shake to combine. Pour into a spice jar or bottle.

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