Recipe: Cheesy Chimichurri Mushrooms – Get ahead

Chef Manoj Sharma‘s crisp, mouth-watering Chimichurri mushroomswith a delicious filling of cheese, deserves a special place on your party menu.

Chimichurri is a type of South American sauce made from fresh parsley, garlic, spices and olive oil that can be either a green or red version — green chimichurri or red chimichurri. Parsley and cool are the backbone of the sauce.

It may have its origin from the Spanish chirriburri sauce.

This sauce drizzled on mushrooms is a great starter for your drinks and cocktails.

Serve it with Sunita Harisinghani‘s Chicken cutlets.

Chef Sharma has been in the hospitality industry for 20 years, working on a cruise line.

Chimichurri mushrooms

Serves: 2-3


  • 250 g button mushrooms, choose the larger ones as they need to be filled
  • 100 g grated cheese or vegan cheese
  • 20 gm palak or spinach, washed, blanched and tossed
  • ½ tsp black pepper powder
  • ½ tsp oregano flakes
  • ½ teaspoon cool flakes
  • Pinch of salt
  • Breadcrumbs
  • Oil

For the dough

  • ½ teaspoon maiden or refined flour
  • 10 g garlic powder
  • 5 g white pepper
  • Pinch of salt
  • Water

For the chimichurri sauce

  • Small bundle, approx. 30 g, fresh parsley leaves
  • 3-4 cloves of garlic
  • 2 teaspoons fresh or dried oregano
  • 20 ml extra virgin olive oil
  • 20 ml white wine vinegar
  • 5 g freshly crushed peppercorns
  • Dash red cool flakes
  • Pinch of salt

To serve

  • Mayonnaise
  • Ketchup
  • Microgreens, for decoration
  • Dip of your choice


For chimichurri

  • Chop parsley, oregano, garlic finely.
    In a bowl, combine chopped parsley, oregano, garlic, olive oil, vinegar, salt, pepper, red chilly flakes.
    Keep aside.

For the stuffed mushrooms

  • Wash the mushrooms under running water.
    Remove the stems.
  • In a bowl, combine the cheese, blanched spinach, chilly flakes, oregano flakes, salt, pepper.
    Mix well to get a coarse mixture.
  • Fill the mushrooms with 1 teaspoon of the mixture and put them in the fridge to harden for 5-10 minutes.
  • Spread the breadcrumbs on a flat plate.
  • Mix flour, garlic powder, white pepper, salt in a bowl.
    Add water and mix to make a smooth dough.
    Dip the stuffed mushrooms into the batter.
  • Coat the stuffed mushrooms with breadcrumbs.
    Remove excess crumbs.
  • Heat oil in a kadhai until it is quite warm.
    Deep fry the mushrooms in batches until golden brown.
    Don’t fry them too long or the cheese will melt.
    Drain the mushrooms on a plate lined with kitchen paper or kitchen paper.
    To serve, add dollops of mayonnaise, tomato ketchup or a dip of your choice on a long dish.
    Place the fried stuffed mushrooms on each blob (please see photo above) and drizzle chimichurri sauce on top of each blob.
    Garnish with microgreens.
    Serve hot.

Editor’s note: For those who do not eat garlic, skipping the garlic will not be a serious loss.

Chimichurri sauce can also be drizzled on roasted or mashed potatoes, fried chicken, grilled plain paneer, sautéed vegetables, grilled shrimp or fish, steak, eggs or even added to a sandwich.


Chef Manoj Sharma is the executive chef at RCB Bar and Cafe, a pub owned by Diageo India, Bengaluru.