This is one of my never fail dish (touch wood). So i can swear on this. If i am risking with making new dishes, i generally make this also. As i know this will definitely work. (if in india, just electricity shouldn’t ditch me) :P. Well this gives me an idea i should try making this on gas sometimes ... i don’t know if it would work ... will try n write here, if i succeed or not.
Well, i had similar dish @ Chokola @ Khan Market in India. They serve 5-6 pieces of mini mushroom with ricotta on tarlets(baked together). Which , when i had it for the first time tasted very good. Second time i took my Husband there (my Fiancé then), we ordered same but found the tarlets were over baked so were spoiling the overall taste. Thought, i would try to make these at home.
When i went to Singapore, this April, my friend Noopur had invited me over dinner. There were green thai curry n rice, then freshly baked mushroom came out of oven. Wow, what a aroma, the texture... cooked to perfection they were!! I totally loved it. Thai green curry is my favourite, but this stole the show. Then i made my mind, i am now definitely and definitely gonna try these. And these were without tartlets and tasted far far better than what i had at Chokola. Noopur, after marriage, has definitely become better cook. I guess, its all love for her foodie husband. J
Anyways, i came back to India, and before moving to Rotterdam i had 2 weeks, i was at my maiden house as all my stuff here and loads of packing, so i decided to make this on a kinda very crucial day. The day my father in law n youngest Sis in law were invited at my mom house over dinner. As i mentioned above, this dish hasn’t failed until now, became the most appreciated dish among all i had made.
So, here it is how i made.
9-10 Button mushrooms (or the many fit in your baking dish, depending on their size)
2-3 Spring onions, (finely minced)
3 tsp fresh Rosemary (if fresh, not available, you may use dried )
3 Garlic cloves (Minced)
2-3 tbsp Oilve oil
Salt to taste
½ tsp Chili Flacks(optional)
1 Cup grated Cheese (Ricota/Paneer/if both are not available you may use Pizza cheese)
Preheat Oven at 180 Degree C.
Take out the stems of the mushrooms gently, and finely chop them.
In a pan, heat the oil, add mushroom and onions, cook until, little soft. Add 2 finely minced cloves of Garlic, chilli flakes and salt and let it cool. Add 2 tsp rosemary and half the cheese.
Oil the baking dish, brush the mushroom caps also with lightly with oil and spoon the filling in. Top it with grated cheese.
Sprinkle little rosemary and a finely minced clove of garlic on the dish.(optional)
Bake them for 15-20 minutes or until they are tender when pierced and top are lightly brown.