Saint Lucian-style Stuffed White Mushrooms

Ingredients

In this adaptation, the traditional Ukrainian White Mushrooms à la Hutsul are transformed into a tropical delight by incorporating Saint Lucian flavors. The original dish typically features a filling of onions, garlic, and herbs, while the Saint Lucian version introduces fresh pineapple, bell peppers, and grated coconut for a burst of tropical flavors. The cooking technique remains the same, with the mushrooms being baked to perfection. We alse have the original recipe for White Mushrooms à la Hutsul, so you can check it out.

• 12 large white mushrooms 12 large white mushrooms
• 1 cup (150g) fresh pineapple, finely diced 1 cup (150g) fresh pineapple, finely diced
• 1/2 cup (75g) bell peppers, finely diced 1/2 cup (75g) bell peppers, finely diced
• 1/4 cup (20g) grated coconut 1/4 cup (20g) grated coconut
• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon (5g) ground cumin 1 teaspoon (5g) ground cumin
• 1/2 teaspoon (2.5g) paprika 1/2 teaspoon (2.5g) paprika
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 14g, 8g
• Protein: 3g
• Fiber: 3g
• Salt: 0.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Clean the mushrooms and remove the stems. Set aside.
3. 3.
   In a large bowl, combine the diced pineapple, bell peppers, grated coconut, olive oil, minced garlic, ground cumin, paprika, salt, and pepper. Mix well.
4. 4.
   Stuff each mushroom cap with the pineapple and bell pepper mixture, pressing it gently to ensure it fills the cavity.
5. 5.
   Place the stuffed mushrooms on a baking sheet and bake for 15-20 minutes, or until the mushrooms are tender and the filling is golden brown.
6. 6.
   Remove from the oven and garnish with fresh cilantro.
7. 7.
   Serve hot and enjoy the tropical flavors of Saint Lucian-style Stuffed White Mushrooms.

Treat your ingredients with care...

• Pineapple — Make sure to use fresh pineapple for the best flavor. Canned pineapple can be too sweet and may alter the taste of the dish.
• Grated coconut — If you prefer a stronger coconut flavor, you can lightly toast the grated coconut before adding it to the stuffing mixture. This will enhance its aroma and taste.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper to the stuffing mixture.
• If you prefer a milder flavor, you can substitute the bell peppers with sweet peppers.
• Serve these Stuffed White Mushrooms as an appetizer or as a side dish to complement a main course.
• Experiment with different herbs such as thyme or basil to add an extra layer of flavor.
• If you don't have fresh cilantro, you can substitute it with parsley for a similar fresh herb taste.

Serving advice

Serve the Stuffed White Mushrooms hot as an appetizer or as a side dish. They pair well with a refreshing tropical salad or as a complement to grilled fish or chicken.

Presentation advice

Arrange the Stuffed White Mushrooms on a platter, garnished with fresh cilantro leaves for a vibrant and appetizing presentation. The colorful stuffing and the sprinkle of grated coconut will make the dish visually appealing.