Stuffed Mushroom Caps

These portobello mushrooms are filled with a rich and creamy blend of sautéed mushroom stems, onions, garlic, and our warm, aromatic Murch-e Masala Dar seasoning. The black garlic adds a deep, umami flavor, while cream cheese, Parmesan, and Panko breadcrumbs create a luscious, savory filling. Baked to golden perfection and topped with bursts of sweet pomegranate seeds, these stuffed mushrooms are a unique and flavorful fusion of creamy, tangy, and earthy tastes that will leave your taste buds craving more.

Servings

3

Prep Time

30 Min

Cook Time

15 Min

Ingredients

6 portobello mushrooms

3 tbsp olive oil

3 tbsp Noshejan Murch-e Masala Dar + more for sprinkling

1 small onion, finely diced

3 cloves garlic, minced

3 cloves black garlic, minced

1 cup cream cheese

1/4 cup Panko breadcrumbs

1/4 cup grated Parmesan

1/4 cup pomegranate seeds

Instructions

Preheat the oven to 375°F.

Clean the mushrooms and remove the stems, setting the caps aside. Finely chop the stems for the filling.

Heat 2 tbsp of olive oil in a skillet over medium heat. Add the onion, garlic, and chopped mushroom stems, sautéing until softened, about 4-5 minutes.

Stir in the Noshejan Murch-e Masala Dar and cook for another minute to enhance the flavors.

Add the black garlic and gently mash it into the mixture. Cook for an additional minute. Remove from heat.

Immediately mix the cream cheese until the filling is creamy and smooth. Stir in the breadcrumbs and Parmesan.

Brush the mushroom caps with the remaining olive oil and sprinkle a pinch of Noshejan Murch-e Masala Dar over them for extra flavor.

Place the mushroom caps topside down, stuff each generously with the filling, and place them on a lined baking sheet.

Bake for 15-20 minutes, until the mushrooms are tender, and the tops are golden.

Remove from the oven and garnish with the pomegranate seeds.