4 Portions
Ingredients
1.2 kg� � � � � � � � � � �Mushroom
80 gms� � � � � � � � � � Amul Cheese
80 gms� � � � � � � � � �Cottage Cheese
0.25 gm� � � � � � � � � Ginger Garlic Paste
0.02 gm� � � � � � � � � Green Chilly
0.025 gm� � � � � � � � Fresh Coriander
0.015 gm� � � � � � � � Mint
0.02 gm� � � � � � � � � Salt
0.005 gm� � � � � � � � Turmeric
0.3 gm� � � � � � � � � �Hung Curd
0.05 gm� � � � � � � � � Red Chilly
15 ml� � � � � � � � � � � Cream
0.015 gm� � � � � � � � Garam Masala
0.03 ml� � � � � � � � � Mustard Oil
0.015 gm� � � � � � � �Kasoori Methi
25 gms Mint� � � � � �Chutney
Method
- Boil the mushrooms, cut off the stem and make mushrooms hollow from inside.
- Take grated amul cheese and cottage cheese, chopped chili , chopped coriander, put some salt and mix it well.
- Stuff this mixture in the mushrooms, take two stuffed mushrooms and join them with the help of a toothpick on both side and rest it for 30 minutes
- Mix the curd with the rest of the ingredients and mushrooms.
- Insert mushrooms in a thin skewer and cook in clay oven for 4 to 8 minutes.
- Garnish with mint sprig and, sprinkle chat masala and lemon juice.
