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.

Jamur Isi Konk Dan Callaloo (conch And Callaloo Stuffed Mushrooms)

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

  1. Preheat the oven to 375°F (190°C).
  2. Chop the reserved mushroom stems and sauté them with the onion and garlic in olive oil until softened.
  3. Add the conch and callaloo to the pan and cook for 5 minutes.
  4. Remove the pan from the heat and stir in the breadcrumbs and Parmesan cheese. Season with salt and pepper.
  5. Stuff the mushroom caps with the conch and callaloo mixture and place them on a baking sheet.
  6. Bake for 20 minutes, or until the mushrooms are tender and the filling is golden brown.
  7. 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