Ingredients
- 250 gm Mushroom (Cleaned and Washed)
- 1 bunch Spinach/ Palak (Cleaned, Washed and Chopped Roughly)
- 1 tbsp Butter
- 1 tbsp All Purpose Flour/ Maida
- 0.5 cup Milk
Spices
- 1 tsp Red Chili Flakes (Or as per taste)
- 0.5 tsp Black Pepper crushed (Or as per taste)
- 2-3 nos Green Chili (Finely Chopped)
- Dash of Tobasco (Optional)
Servings: People
Instructions
- Wash and clean mushrooms, remove stems carefully and reserve the caps. Place of mushroom caps over a tissue paper so that it absorb all excessive water. Keep aside.
- Finely chop the mushroom stems and saute for 4-5 minutes or until all water evaporates at high to medium flame in a pan, Remove and keep aside.
- Now in same pan, heat 2 tsp oil and saute chopped spinach until done for 3-4 minutes at high to medium flame. Remove and keep aside.
- Now heat butter in the same pan and fry maida until pink in color. Now add milk and stir it continuously until it starts boiling.
- When it starts boiling, add spinach and mushroom, mix well. Let it cook for 2-3 minutes.
- Switch off the flame and add all spices with chopped green chili and mix lightly. Spinach stuffing is ready, let it cool down to room temperature.
- Preheated oven at 200°C. Meanwhile spoon small portions of filling in each mushroom caps.
- Bake in a preheated oven at 200°C for 15 minutes or until golden brown.
- Serve hot with tabasco or ketchup...
Recipe Notes
- Keep it stirring, while making sauce otherwise it may burn or lumpy too.
- This is perfect for any party as you can precook the spinach stuffing and keep your mushrooms stuffed ready and refrigerate it. Bake it just before you want to serve.
- Adjust the spices as per your taste and tolerance.
- If serving to kids, adjust chili as per their tolerance.
- If you want to make it more cheesy, garnish with some grated mozzarella cheese before baking.
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“Be Vegetarian Be Happy”
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