EASY STUFFED MUSHROOMS

If you’re looking for a healthy and quick appetizer or starter, these stuffed mushrooms are here for you. This recipe uses button mushrooms with paneer and bell peppers used for the stuffing. You could use your own creativity for the stuffing and choose your own ingredients, but the paneer is used to get in a protein element and make it a balanced and filling snack!

Key words - Gluten free, snack, appetizer, vegetarian starter

SERVES – 4

COOKING TIME – 30 minutes

INGREDIENTS

Button mushrooms – 8-10 larger ones

Paneer (cottage cheese) – 1/3rd cup, grated

Bell peppers – 1/3rd cup, chopped

Onion – 1 small, chopped

Garlic – 1 tsp, chopped

Cheese – 1/4th cup, grated

Oil – 1 tsp

Oregano – ½ tsp

Chilli flakes – ½ tsp

Coriander leaves – few, chopped

Salt, pepper – to taste

METHOD

1. Choose slightly bigger button mushrooms and wash them well. Scoop out the mushrooms to make a cavity for the filling. Take the remaining portion i.e. the scooped out part of the mushrooms and chop it finely.

2. For the filling, take some oil, add chopped garlic and onions and cook for 2 minutes till the onions get translucent.

3. Add in the bell pepper and chopped mushrooms and sauté till its dry.

4. Season with salt, pepper, oregano and chilli flakes. Add the grated paneer, give it a good mix and put off the flame.

5. Fill the scooped mushrooms with the filling generously and top it with some grated cheese.

6. Heat a pan and brush some oil/butter on it. Place the mushrooms and cover the pan and cook till the cheese melts and the water released from the mushrooms dries up. You may need to check in between and uncover if there is too much water. Once its dry and the cheese has melted, the stuffed mushrooms are ready. Garnish with coriander leaves and serve immediately.

NUTRITIONAL PROFILE

(serving size – 2 stuffed mushrooms)

Energy – 71kcals

Protein – 4g

Carbohydrates – 3.8g

Fat – 2.8g

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