Stuffed Mushroom Caps Recipe

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Stuffed Mushroom Caps
  • Chef: Anupam Joglekar, The Grand
  • Recipe Servings: 2
  • Prep Time:
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Medium

Marinated mushrooms stuffed with garlic peppers and tofu parsley.

Ingredients of Stuffed Mushroom Caps

  • 30 medium mushrooms
  • 1 Tbsp red miso
  • 1/2 cup water
  • 2 tsp mild vinegar
  • 1 tsp dark sesame oil
  • 1 Tbsp finely minced garlic
  • 2 Tbsp finely minced fresh ginger
  • 2 cups water
  • 1 chopped red pepper
  • 1 chopped yellow pepper
  • 1 chopped green pepper
  • 8-10 small cubes of firm tofu (50 gm)
  • 2 Tbsp chopped parsley

How to Make Stuffed Mushroom Caps

  • 1.Wash and remove the stems from mushrooms.
  • 2.Make a mixture of miso, water, vinegar, sesame oil, garlic and ginger. Set aside.
  • 3.Put the mushrooms and the water together and stir over medium heat until the water has evaporated and the mushrooms are beginning to darken.
  • 4.Pour the miso mixture over and cook about 30 seconds longer and remove from heat.
  • 5.Pour the mushrooms and their marinade into a dish and allow to sit for half an hour to absorb the flavors.
  • 6.Separately toss the peppers in garlic and then add the parsley and tofu. Cook for about 30 seconds.
  • 7.Season and add the excess liquid left from marinating.
  • 8.Stuff the mixture into the mushroom caps and serve hot.