A quick snack for those last-minute dinner parties. Mushrooms caps stuffed with an aromatic filling of coriander leaves, pepper, garlic and cheese. The fresh tomato chutney brings the dish alive.
Stuffed Dhaniya & Pepper Mushrooms
Course: Main Course, Veg Starters, VegCuisine: IndianDifficulty: MediumServings
4
servingsPrep time
6
hoursCooking time
20
minutesIngredients
2 Tbsp butter,
1 cup onions (chopped fine),
1 large capsicum (de-seeded and sliced thin),
200 gm mushroom (sliced broad),
2 tsp salt,
1 tsp black pepper (freshly powdered),
3 cups cheese (grated),
A few tomato slices for garnish
For the White Sauce:
2 cups milk,
1 cup maida,
2 Tbsp butter
Directions
- White Sauce:
- Mix all the ingredients together and keep stirring to avoid lumps.
- Mushroom Mixture:
- Melt the butter add onions and capsicum and stir-fry till they look glossy.
- Add the mushrooms and continue to stir-fry over high heat (Oven Temp: 325F-160C) till vegetables look like they are coated with the butter.
- Take it off the heat and mix in the salt, pepper and white sauce.
- Sprinkle the cheese to cover the mixture, garnish with the tomato slices and bake in a pre-heated oven for half an hour, or till cheese is slightly brown.
