Stuffed Dhaniya, Pepper Mushrooms with Tomato Chutney Recipe

Mushroom caps stuffed with a mixture of cheese, fresh coriander and spices, baked golden and served with a tomato chutney.

Recipe Cook Time : 25 Minutes

Servings : 4 adults

Ingredients :

For Mushrooms : 250 gms large button mushrooms with stem, 2 Tbsp garlic finely chopped, 2 Tbsp onion finely chopped, 1/2 tsp white pepper powder, 2 Tbsp fresh coriander, 1/2 cup Cheddar cheese, 1 Tbsp butter, Salt to taste

For Chutney : 1 cup tomato puree, 1/2 onion sliced, Salt to taste, 1 tsp garlic, 1 tsp ginger, 1 tsp cloves

Method :

1. Wash the mushrooms and remove the stalks.
2. Core the cap with the potato scooper for the filling.
3. For filling, heat butter in a pan. Add garlic and onion. Saute for a minute. Add salt and pepper powder.
4. Remove from fire.
5. Cool and add grated cheese and chopped coriander.
6. Stuff the mixture in the mushroom caps and bake in oven at 220۬۫ degree for 4 minutes.

For Chutney

In a pan add all ingredients stated above and let it simmer till the sauce is thick in consistency and strain.