Surinamese Stuffed Mushrooms
The recipe for these Surinamese Stuffed Mushrooms was inspired by my aunt and her lavish dinners (obviously this was pre-Corona time). And during this quarantine, I realized how much I miss these gatherings and the soul food that was served. Long dinners, long conversations and long nights. The one’s that make your mind feel satisfied. Well, I know these will happen again but patience was never my virtue ;-)
So back to these scrummy mushrooms! Because the first time I had these Surinamese Stuffed Mushrooms, I was wowed by the flavor of the spices and herbs but also the Madame Jeanette pepper in combination with the cream cheese. You’d never believe that this pepper goes so well with Parmesan cheese and Boursin (herbed cream cheese), until your try these babies! The creaminess of these cheeses really mellows your palate and the aromas of the pepper make these mushrooms even tastier. I hope you’ll you give them a go?
>>In the mood for more mushrooms? Make this next-level Grilled Brie Toast w/ Garlicky Mushrooms!
Surinamese Stuffed Mushrooms
- Prep: 15 min
- Total: 35 min
NOTE: This recipe serves 2 persons. Double the quantity for more portions.
- 2 chicken sausages (or 200 gr of chicken, pork, beef mince) / soy meat minced
- 6 big chestnut mushrooms
- 1 small white onion (finely chopped)
- 2 garlic cloves (minced)
- ½ of a yellow Madame Jeanette pepper (use as much as you can handle)
- 2 spring onions
- 1 sprig of thyme (the leaves)
- 2 tbsp olive oil
- 1 tbsp of soy sauce
- 1 tsp Pimenton (smoked pepper powder)
- 45 gr of Boursin (herbed cream cheese)
- ¼ cup grated Parmesan cheese
- ¼ cup Panko bread crumbs
- salt & pepper to taste
1. Preheat your oven to 200 C / 400 F. Then add 1 tbsp of olive oil to a pan and fry the sausage meat (remove the casing). When the sausage meat is golden brown, add rest of the ingredients except for the Paturain, Parmesan cheese, Panko breadcrumbs and salt & pepper (these will be added later). Stir well and cook for a few minutes until the meat is done.
2. Transfer the cooked (slightly cooled down) sausage meat to a bowl and add the Paturain, Parmesan cheese and Panko breadcrumbs. Mix well and season with salt & pepper. Set this aside.
3. Then wipe the mushrooms clean and remove the stem. Scoop out the brown gils with a spoon and brush them with the leftover 1 tbsp olive oil. Finally, stuff them with the sausage meat filling.
4. Arrange the stuffed mushrooms on a baking tray lined with baking sheet and bake them in the oven on 200 C / 400 F (depending on the heat of your oven) for 10-15 minutes or until the mushrooms are cooked and the stuffing is crispy and golden brown.
5. Transfer the cooked stuffed mushrooms to a serving platter and garnish with fresh parsley/spring onions and if you dare some fresh chopped Madame Jeanette pepper. Enjoy!
- Use a soy minced meat and cream cheese to veganize this dish.
- You can make these in advance and store them in the fridge for later use.
- Serve these stuffed Surinamese Stuffed Mushrooms with a salad and my Spicy Oven Baked Potato Wedges.
If you make my recipes please tag me in them and use #thespicedchickpearecipes. I'd love to see what you've made!