INGREDIENTS7-8 mushrooms
1 finely chopped onion
2-3 tbsp butter
1/2 tsp oregano
1 tbsp tomato sauce
1 tsp schezwan chutney
1/4 cup crumbled paneer (optional)
1/4 cup grated processed cheese or mozzarella cheese
salt and chili flakes to taste
Mushrooms Mushrooms are rich in B vitamins such as riboflavin, folate, thiamine, pantothenic acid, and niacin.Mushrooms also provide several minerals that may be difficult to obtain in the diet, such as selenium, potassium, copper, iron, and phosphorus.
Many of us make paneer mushroom, , matar mushroom. But have you ever thought of making some snack with it. Making snack with mushroom generally turns out be very bland and boring for kids due to it's taste.
I added schezwan chutney in this recipe to suppress it's bland taste. I added very less quantity as kids can't tolerate very spicy food. Depending on the taste an tolerance level of your child you can adjust the quantity. you can even replace it with salsa sauce or pizza sauce.
Keep salt and spices little higher because of bland mushrooms. Or you can sprinkle some salt and seasoning over the top.
Adding paneer is optional.
I hope your family and kids will love this too.
YOU CAN BAKE THESE MUSHROOMS RATHER THAN ROASTING IN BUTTER AT 180 DEGREE FOR 5-8 MINUTES.
METHOD
Wash mushrooms well. Remove the stem and core it. Keep the cap aside and chop the stem finely.
In a pan, add butter, saute onion till sweat, add chopped stems and cook till becomes soft and tender. Add salt and other seasoning.
Add schezwan chutney. Mix well, now goes crumbled paneer. Add tomato sauce. Mix well. Turn off the flame. Put grated cheese. Keep aside.
Heat butter in pan, add mushrooms and sprinkle some salt over it and saute on high flame till brown and crisp from both the sides. Take out in absorbent paper. Let it come to room temperature.
Stuff the filling well and put some more cheese on top.
Now again melt some butter if required or use the same leftover one, keep all the mushrooms and this time saute it on low flame till cheese melts and mushroom is cooked.
Serve.
Pictorial:
1. Remove the stems, core the mushroom.
2. Chop stems finely.
3. Saute onions in butter.
4. Add salt and other seasoning.
5. Let it cook till done. Add schezwan chutney.
6. Now goes crumbled panner and cheese.
7. Tomato sauce.
8. Turn off the flame and keep aside.
9. Melt butter in pan.
10. Saute mushroom caps on HIGH flame.
11. Like this.
12. Both sides till brown.
13. Fill the stuffing.
14. Top it with cheese.
15. Again saute on low flame till mushroom is cooked and cheese melts. It takes around 5 minutes.
16. Serve.
17. Sprinkle some more oregano and chilli flakes on top.
