I fancy this part of the year more because of the many celebrations we have lined up- starting from Durga Puja, Dussehra, Diwali, Christmas to New Year’s eve (which also happens to be my husband’s birthday).
Food being the key ingredient of any celebration takes the front seat.I tasted this variation of stuffed mushrooms in a restaurant in Mumbai last year and couldn’t resist trying these out. They make excellent finger food for any party and will definitely make you the show stopper.
Main Ingredients :
- Mushroom buttons 16 medium or 10 large
- Oil – 1 tablespoon
- Satay Stick or Tooth Picks
Ingredients for the filling:
- Paneer/cottage cheese grated – 1/4 cup
- Grated Ginger – 1 inch
- Green Chillies chopped – 2
- Coriander leaves chopped – 1/2 cup
- Salt – to taste
Ingredients for the coating:
- Hung curd – 1/4 cup
- Processed cheese grated – 1/4 cup
- Ginger Garlic Paste – 1/2 teaspoon
- Red Chilli Powder – 1/4 teaspoon
- Garam Masala Powder – 1/2 teaspoon
- Amchur (optional) – 1/2 teaspoon
- Turmeric – A Pinch
- Cornflour – 1/2 tablespoon
Step 1: Blanch the mushroom buttons (remove the sticks from the mushrooms to get that hollow button which we will later stuff) and keep them aside.
Step 2: Put all ingredients required for the filling in a bowl, mix and keep aside.
Step 3: Take grated processed cheese in a bowl and mix lightly and then add the hung curd, ginger garlic paste, chilli powder, garam masala powder, amchur (gives that tangy taste), turmeric and salt to the bowl and mix. Since we would want the coating to stick to the mushroom and then bake which will further make the coating ooze out, we would prefer having a very thick consistency of the coating mixture. Depending on the thickness of your mixture, add 1/2 -1 tablespoon of cornflour to it which will act as a binding agent.
Step 4: Stuff the hollowed mushroom buttons with the filling mixture one by one and keep aside. Once done, we need to carefully pierce our satay sticks or tooth picks through the mushroom one at a time. Also, while arranging them we need to ensure that open ends of 2 buttons face each other and are tightly pressed against each other.
Step 5: Once all the mushrooms are lined on the sticks, start coating them with the coating mixture (the coating has to be thick for that enhanced flavour).
Step 6: Grease the bottom of the baking tray with some oil and line your satay sticks on the tray. I used an IFB microwave and set the temprature at 160 degrees (convection mode) and baked it for 12 minutes. You can alternatively also shallow fry them in a non- stick pan.
Serve with green chutney garnished with some coriander leaves. 🙂