10ouncescremini/baby bella mushroomsrubbed with a paper towel, about 25 mushrooms
1/2serrano chilifinely chopped
25mushroom stemsfinely chopped
3clovesgarlicfinely chopped
5ounceshoney goat cheeseor regular goat cheese
1tbspmilk
3tbspcranberry orange relish
1/2cupparmesan cheese
1/2cupfresh cilantrochopped
1/2cupscallionsfinely chopped
4tsptandoori masalause less if you can't handle spice
for topping
1tspparmesan cheesetop over each mushroom
1/8tsppanko crumbstop over each mushroom
for garnish
fresh rosemary leavesfinely chopped
fresh cilantro leavesfinely chopped
1/4tspcranberry saucetop over each mushroom
Instructions
Prep
Begin by cleaning the mushrooms using a damp paper towel. Remove the stem of the mushroom and set it aside.
Finely chop the mushroom stems, garlic, serrano chili, scallions, and cilantro.
Grate the parmesan cheese.
Heat a castiron skillet on medium heat, once hot, add avocado oil followed by chopped garlic and serrano chili. Cook for 30 seconds or so.
Add the mushroom stems. Season with a very little salt. Saute for 5 minutes.
Set it aside to cool.
In a medium bowl, combine the goat cheese, parmesan cheese, tandoori masala, cranberry sauce (I used Trader Joe's Cranberry Orange Relish), milk, cilantro, scallions, black pepper, and salt.
Mix well. Add the cooled mushroom-garlic mix.
Mix again.
Stuff the Mushrooms
Preheat the oven to 375 degrees.
Begin to stuff the mushroom cavity with the creamy mixture - you'll need half a mini scoop - this really depends on the size of your mushroom.
Top over the mushroom and press gently.
Place the mushrooms in a castiron skillet.
Top with a little more parmesan cheese (roughly 1 tsp each mushroom) and panko crumbs (about 1/8 tsp per mushroom). Place into the oven for 25 minutes until bubbly.
Stuffed Mushrooms are done.
Garnish
Add a little cranberry sauce on top of each mushroom - this adds a touch of sweetness to a spicy stuffed mushroom. It is also very festive.