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Category: Recipes
February 8, 2026

Stuffed Button Mushrooms

How to Make Stuffed Button Mushrooms Recipe? Get the right information and easy steps from Woodberry Natural.

Ingredients:

  • 200 grams button mushrooms
  • 1/2 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons fresh parsley, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Instructions:

  • Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
  • Clean the button mushrooms and remove the stems. Set the mushroomcaps asideandfinely chop the stems.
  • In a bowl, combine the chopped mushroom stems, breadcrumbs, Parmesan cheese, parsley, garlic, olive oil, salt, and pepper. Mix well to form a stuffing mixture.
  • Take each mushroom cap and fill it with a spoonful of the stuffing mixture, pressinggently to compact it.
  • Arrange the stuffed mushrooms on the prepared baking sheet.
  • Bake in the preheated oven for 15-20 minutes until the mushrooms are tender andthestuffing is golden brown.
  • Remove from the oven and let them cool for a few minutes before serving.
  • These stuffed mushrooms make a great appetizer or party snack.
February 8, 2026

Garlic Butter Button Mushrooms

How to Make Garlic Butter Button Mushrooms Recipe? Get the right information and easy steps from Woodberry Natural.

Ingredients:

  • 200 grams button mushrooms
  • 3 tablespoons butter
  • 3 cloves garlic, minced
  • 1 tablespoon fresh parsley, chopped
  • Salt and pepper to taste

Instructions:

  • Clean the button mushrooms by wiping them with a damp cloth or paper towel to remove any dirt. Trim the stems if necessary.
  • In a large skillet, melt the butter over medium heat.
  • Add the minced garlic to the skillet and sauté for about 1 minute until fragrant.
  • Add the button mushrooms to the skillet and toss them in the garlic butter until theyare well coated.
  • Cook the mushrooms for 8-10 minutes, stirring occasionally, until they are tender andlightly browned.
  • Season the mushrooms with salt, pepper, and fresh parsley. Toss to combine.
  • Remove from heat and serve as a side dish or as a topping for grilled meats or pasta
February 8, 2026

Portobello Mushroom Tikka Masala

How to Cook Portobello Mushroom Tikka Masala Recipe? Get the right information and easy steps from Woodberry Natural.

Ingredients:

  • 4 large portobello mushroom caps
  • 1 cup plain yogurt (or dairy-free yogurt for a vegan option)
  • 2 tablespoons tikka masala paste
  • 1 tablespoon lemon juice
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garam masala
  • Salt to taste
  • 2 tablespoons vegetable oil
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1-inch piece ginger, grated
  • 1 cup tomato puree
  • 1/2 cup coconut milk
  • Fresh cilantro leaves for garnish

Instructions:

  • Clean the portobello mushroom caps by gently wiping them with a damp cloth or paper towel. Remove the stems and slice them into bite-sized pieces.
  • In a bowl, whisk together yogurt, tikka masala paste, lemon juice, ground cumin, ground coriander, turmeric powder, paprika, garam masala, and salt to make the marinade.
  • Add the portobello mushroom slices to the marinade, ensuring they are well-coated. Let them marinate for at least 30 minutes, or refrigerate for up to 4 hours for better flavor.
  • Heat vegetable oil in a pan over medium heat. Add the chopped onion and sauté until golden brown.
  • Add minced garlic and grated ginger, and sauté for another minute until fragrant.
  • Add tomato puree and cook for a few minutes until the oil separates from the sauce.
  • Stir in coconut milk and simmer for 5 minutes. Adjust the consistency by adding water if needed.
  • In a separate pan, heat a little oil and cook the marinated portobello mushroom slices until they are tender and slightly charred.
  • Add the cooked portobello mushrooms to the tomato-coconut sauce and simmer for another 5 minutes.
  • Garnish with fresh cilantro leaves and serve hot with rice or naan bread.
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