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  • Gunjan Sawhney

Stuffed Veggies and Cheese Mushroom

Button mushrooms are available in plenty these days at the supermart and I thought of trying a new variation of snack using it. I used all the leftover vegetables for filling alongwith dollops of cheese to make this absolutely delicious dish. In lieu of minced Garlic in the filling, I added the Burnt Garlic Dip from Kylin Experiences and it turned out quite good. For orders across Delhi NCR, you can contact them at +9811082464.



INGREDIENTS - 1 small carrot, finely chopped 1 onion, finely chopped 1 small tomato, chopped 1/2 cup mushroom, chopped 3/4 cup cheese, mozzarella preferably 8 large button mushrooms 1 tbsp italian seasoning Salt, as per taste 2 tbsp olive oil 1/2 tsp black pepper powder 2 cloves garlic, minced or 1 tsp burnt garlic dip

SERVES - 3 people PROCESS - 1. Break the stems from the button mushrooms and create a hollow cavity gently, without breaking the mushroom caps. 2. Heat oil in a thick bottomed pan. Throw in the chopped garlic, onions and sautee them for 2 minutes until they are golden brown in color. 3. Now add the finely chopped carrot, tomato and stems of the button mushrooms and fry them for 3-4 minutes until all water is evaporated. Add 1/4 cup grated cheese, salt and black pepper as well. Give this a good mix for 2 minutes and turn off the heat. 4. Let this mixture cool completely. 5. Once it is cooled, fill each mushroom cap with a spoon with generous amount of filling. Garnish it with lots of grated Mozzarella on each. 6. Add 1 tsp of olive oil in a non stick pan and once it is heated, transfer the stuffed mushrooms in the pan and cover them with a lid. Let them cook on low flame for 5-8 mins or until it is piping hot and melted cheese starts dripping from the mushroom caps. 7. Serve immediately.

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