Stuffed Mushrooms With Indian Spices Recipe

About this recipe

A flavorful vegetarian dish featuring mushrooms stuffed with a creamy, spiced filling, perfect for a dinner appetizer or side. This no-bake recipe incorporates Indian-inspired flavors for a unique twist.

Ingredients

• 100 g Premium Coriander Leaves Without Roots
• 1 Pack Button Mushroom (Anabe)
• 250 ml Dabur Hommade Lemon Juice (Bottle)
• 200 g Id Soft And Creamy Paneer
• 100 g Premium Green Chilli
• 100 g Agapi Natural Greek Yogurt
• 50 g Sakthi Curry Powder
• 290ml Lea And Perrins Worcestershire Sauce

Instructions

1. 1. Clean the mushrooms and remove the stems. Save the stems for another use or chop finely to add to the filling.
2. 2. Quickly dip the mushroom caps into 1/2 cup lemon juice and set them aside on paper towels to drain.
3. 3. In a mixing bowl, combine 1/2 cup Greek yogurt, 1/2 teaspoon curry powder, and 4 teaspoons Worcestershire sauce.
4. 4. Add 4 oz grated paneer and 2 teaspoons finely chopped green chilies to the mixture. Stir well to create a smooth filling.
5. 5. Pipe the prepared filling into the mushroom caps using a pastry bag fitted with a star tube.
6. 6. Cover the stuffed mushrooms with plastic wrap and chill them in the refrigerator for at least 30 minutes.
7. 7. Before serving, garnish the mushrooms with fresh sprigs of coriander leaves for a vibrant finish.