Recipe Photo is not available
Veena Jain

Stuffed Mushroom with Paneer

By Veena Jain 3 views  5 years ago


Mushroom and paneer make an unusual team that will make heads turn! paneer adds a nice,cheesy feel to the sautéed mushrooms. Ideal as a quick starter for cocktail parties.


For The Stuffing

-2 tsp butter
-1/4 cup finely chopped onions
-1 tsp finely chopped garlic (lehsun)
-1 tsp finely chopped green chillies
-1/2 cup finely chopped mixed vegetables
(sweet corn kernels , tomatoes and capsicum)
-1 tsp garam masala
-1 cup grated paneer
-1/2 cup finely chopped coriander (dhania)
-salt to taste
-1/2 tsp lemon juice

Other Ingredients
20 whole large mushrooms (khumbh) ,de-stemmed and blanched , refer handy tip,1 tbsp butter

For the stuffing

1)Heat the butter in a broad pan, add the onions and garlic and sauté on a medium flame till they turn translucent.
2)Add the green chillies and mixed vegetables, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously.
3)Add the garam masala, paneer, coriander and salt, mix well and cook on a slow flame for another 2 minutes, stirring once in between.
4)Add the lemon juice, mix well
5)Divided the stuffing into 20 equal portions and keep aside.

How to proceed

1)Stuff each mushroom with a portion of the stuffing. Keep aside.
2)Grease the butter in a broad non-stick pan and arrange the stuffed mushrooms in it.
3)Cover and cook on a medium flame for 3 to 5 minutes, turning once in between.Serve hot.

Handy tip

- Place the cleaned mushrooms in boiling water for 10 seconds and then refresh them by placing them in cold water. Drain the water and use as required.


Tarla Dalal

Tags :

Mushroom , paneer

Related Recipes

Chicken Chow Me
by Veena Jain

Portabello Keba
by Veena Jain

Chilli Chicken
by Veena Jain

Chicken Stir Fr
by Veena Jain

Duck noodle sou
by Veena Jain

Coca Cola Chick
by Veena Jain

Dhingri Dolma
by Veena Jain

Bourbon Chicken
by Veena Jain

Sesame Chicken
by Veena Jain

Kung Pao Chicke
by Veena Jain

Chinese Fried R
by Veena Jain

Steamed Sea Bas
by Veena Jain