Jamur Isi Konk Dan Callaloo (conch And Callaloo Stuffed Mushrooms)
This recipe combines the flavors of the Caribbean with a delicious stuffed mushroom dish. Jamur Isi Konk dan Callaloo, or Conch and Callaloo Stuffed Mushrooms, is a popular dish in Turks and Caicos cuisine, known for its rich and savory flavors.
Ingredients
- 8 large mushrooms, stems removed and reserved
- 1/2 pound conch, finely chopped
- 1 cup callaloo, chopped
- 1/2 onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Chop the reserved mushroom stems and sauté them with the onion and garlic in olive oil until softened.
- Add the conch and callaloo to the pan and cook for 5 minutes.
- Remove the pan from the heat and stir in the breadcrumbs and Parmesan cheese. Season with salt and pepper.
- Stuff the mushroom caps with the conch and callaloo mixture and place them on a baking sheet.
- Bake for 20 minutes, or until the mushrooms are tender and the filling is golden brown.
- Serve hot and enjoy!
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 25 minutes
- Total time:
- 45 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 180 per serving
- Carbohydrates
- 12g
- Protein
- 15g
- Fat
- 8g
Supplies
Baking sheet Sauté pan
Tools
Knife Cutting board Measuring cups and spoons
Serving suggestions
Serve the Jamur Isi Konk dan Callaloo as an appetizer for a Caribbean-themed dinner party.
Tips & tricks
For a spicier version, add a dash of hot pepper sauce to the conch and callaloo mixture before stuffing the mushrooms.
Cost
$20