Toasted stuffed Mushroom
Stuffed mushrooms make a delicious, bite-sized appetizer that’s low-calorie and low-fat. Eating a healthful appetizer before your meal helps fill you up so you eat less of the main course and — hopefully — fewer calories and fat. With most diets, you can eat as many as five stuffed mushrooms as an appetizer without going over your nutritional goals.
Mushrooms are low in calories and a valuable source of protein and folic acid. Folic acid protects the heart from the harmful action of an amino acid called homo cysteine, and is essential for the formation of new red blood cells
Preparation time-10 minutes
Cooking time-10 minutes
- Button mushrooms-12
- Oil-for toasting
- Thick curd/hung curd-2tbsp
- Roasted split peas powder-1tbsp
- Kasoori methi/dried fenugreek-1/2tsp
- Cooked and mashed potatoes-1large
- Ginger garlic paste-1tsp
- Chilli powder-1/2tsp
- roasted and crushed peanuts-1tbsp
- salt-a big pinch
- chopped coriander-1tbsp
- Clean the mushrooms, discard the stems, scoop the centre to make room for the stuffing.
- Combine hung curd, split peas powder, salt, paprika, kasoori methi in a bowl
- Carefully immerse the mushroom caps into the marinade and let it rest on the counter for 30-40 minutes.
- Combine mashed potoatoes, chilli powder, ginger-garlic paste, roasted peanuts, salt, chopped coriander in bowl.
- After resting time-fill a little stuffing into 6mushroom cap skewer the mushroom carefully to the tooth pick and cover with other mushroom cap.
- Repeat the same with all the mushrooms.
- Heat the skillet, brush some oil and arrange the stuffed skewer mushrooms on the heated skillet and toast for 4-5minutes on a low flame.
- Flip and toast other side for another 4-5minutes.
- Transfer to the serving plate
Enjoy with salads.
- The stuffed mushroom skewers can also be toasted in oven for 8-10minutes at 180deg until tender.
- Filling can be personalised.