Mushrooms have a chewy but soft texture, which makes it quite an easy target to be experimented with. Try these unique mushroom snacks, made with lots of veggies for a fulfilling snack experience.
Ingredients
20 button mushrooms
For the filling
50gm broccoli
50gm frozen green peas
1 cube cheese grated
½ tsp garlic and chilli paste
¼ tsp garam masala powder
Coriander leaves for garnish
Salt for taste
1 pinch baking soda
Butter as required
For the batter
4 tsp maida
4 tsp corn flour
Water as required
Salt as required
Pepper as needed
½ tsp ginger-garlic paste
1 tbsp white sesame seeds
Preparation
In boiling salted water, place the mushrooms for 1 or 2 minutes
Drain and hold the mushrooms under running water for some time. Wipe with a clean and dry cloth
Slowly separate the stem from the head of the mushroom. The top part should be intact. The stems could be stored for later use in other dishes
Add some salt and a pinch of baking soda to boiling water
Add florets of broccoli to this water. Boil for 1 minute and then remove from fire and put it for some time in cold water
Drain this and finely chop the broccoli florets
Boil and mash the green peas
In a pan, add some butter and sauté the peas, broccoli, chilli-garlic paste, grated cheese and garam masala
Remove from fire and make 20 balls out of this mix
Stuff this filling into the button mushrooms
Take two mushrooms and join the open portion of the mushrooms using a toothpick. This should look like a ball
Make a batter of 4 tsp maida, 4 tsp corn flour, water, salt, pepper, and ginger-garlic paste and 1 tbsp white sesame seeds
Dip the stuffed mushroom in the batter and fry till golden brown
Do not remove the toothpick after frying. Plate the mushrooms using lettuce and decorate with tiny cubes of cheese on the toothpick end
