for the recipe Stuffed Mushroom Caps
|150 g||Bottom Mushrooms (15 medium, boiled)|
|60 g||Dr. Oetker FunFoods Mayonnaise Garlic (4tbsp.)|
|7 ½ g||Dr. Oetker FunFoods Garlic Chilli Dip (1/2tbsp.)|
|200 g||Bread Crumbs|
|90 g||Maida (White Flour) (6tbsp.)|
|70 g||Red Bell Peppers (1 small, finely chopped)|
|100 g||Paneer (finely chopped)|
|70 g||Onions (1 small, finely chopped)|
|50 g||Spinach (finely chopped)|
|15 g||Cornflour (1tbsp.)|
|400 ml||Vegetable Oil (3 cups)|
|5 g||Salt (1tsp.)|
|5 g||Black Pepper Powder (1tsp.)|
Remove mushroom stems and finely chop them.
Heat 1tbsp. oil in a non-stick pan and shallow fry onion for 2-3 minutes. Add mushroom stems, capsicum, spinach, paneer, salt, black pepper and sauté for 5 minutes.
In a bowl add garlic mayonnaise, garlic chilli dip and sautéed vegetables. Mix well.
Stuff mushroom caps with the above mixture and keep aside.
In another bowl add cornflour, maida and water. Mix well to make a smooth batter.
Heat remaining oil in a kadhai. Dip the stuffed mushroom caps into batter and then roll in bread crumbs and deep fry them until golden brown.
Place the remaining vegetable mixture on the serving plate and on top of fried mushroom caps. Serve hot.
|Per serving / piece||Per 100 g / ml|