Sweet Chili Cheesy Mushrooms Food

CHEESE AND CHILE-STUFFED MUSHROOMS

Steps:

• Preheat the oven to 375 degrees F. Coat a baking sheet with cooking spray. Remove the stems from the mushrooms and coarsely chop them. Scrape the gills from the underside of the mushroom caps using a spoon; discard.
• Heat a large skillet over medium heat. Add the butter, half of the scallions, the poblano and garlic and cook, stirring, until the poblano is soft, about 4 minutes. Add the mushroom stems and cook, stirring occasionally, until tender, about 3 minutes. Stir in 1/4 cup wheat germ and cook 1 minute. Remove from the heat; stir in the parsley and season with salt and pepper.
• Stuff the mushroom caps with one-quarter each of the mozzarella and poblano mixture and arrange on the prepared baking sheet. Sprinkle each with 1 tablespoon wheat germ and generously spray with cooking spray. Bake until the mushrooms are tender and the wheat germ is golden, about 20 minutes. Top with the sour cream, jalapeno and the remaining scallions.

SWEET CHILI CHEESY MUSHROOMS

Steps:

• Heat the broiler to high. Place the mushrooms gill-side up on a rack, brush all over with with the oil and season with salt and ground black pepper. Cook under the broiler for 5 mins until the juices start to run.
• Top with the halloumi cheese slices then return to the broiler and cook for a further 4-5 mins until the cheese is golden and crisp.
• Arrange the mushrooms on serving plates and spoon a little chili sauce over each. Serve with the salad leaves.

CHILI-MUSHROOM SAUCE

Steps:

• Fry the onion and mushrooms in the oil a couple of minutes.
• Add curry powder and fry gently until softened.
• Add potato flour, stir.
• Add water, cream (or soy milk or coconut milk) and sweet chili sauce.
• Stir and cook 5-7 minutes on low heat.

CHILI YOGURT MUSHROOMS

Steps:

• Melt the Ghee in a large skillet or wok, over medium-high heat. Add the onion and saute, stirring frequently for about 5-8 minutes until they are golden.
• Stir in the garlic and saute another 2 minutes.
• Add the chopped tomatoes and their juice and mix. Stir in the turmeric, garam masala and chili powder and continue cooking for an additional 3 minutes.
• Add the mushrooms, sugar, and salt, to taste, and cook for about 8 minutes until they have given off their liquid and are soft and tender.
• Turn off the heat and stir in the yogurt, a little at a time, stirring very well so it doesn't curdle. Taste and adjust the seasoning if needed.
• Sprinkle with cilantro and serve.