Cheese Stuffed Button Mushrooms
I tried preparing these Cheese Stuffed Mushrooms after tasting them at a gastropub called chitty chitty bang bang located in koramangala-Bengaluru.
Stuffed Mushrooms tasted at Chitty Chitty Bang Bang...
200 Grams Button Mushrooms
2 Cups Bread Crumbs
1/2 Cup Grated Cheddar Cheese
1/2 Onion (Finely Chopped)
1/2 Bell Pepper (Finely Chopped)
2 Green Chilies (Finely Chopped)
4 Pods Garlic (Finely Chopped)
1 Cup Maida (All Purpose Flour)
2 Tbsp Corn Starch
1/2 Tsp Pizza Seasoning
Salt and Pepper Powder as per taste.
Oil for frying
For Dipping Sauce:
4 Tbsp Mayonnaise
2 Tbsp Ketchup
This is a simple sauce recipe for starters. Combine mayo and ketchup we can add warm water to dilute if needed.
Wash the mushroom thoroughly allow the excess moisture to drain in a colander.
Detach the stalk of mushrooms.
scoop out a bit of mushroom inside if you would like them deeper.
Chop the mushroom stocks as fine as possible reserve.
Heat a wok with 1 Tbsp oil. Add finely chopped mushroom stocks, garlic, onion, chilies, and capsicum fry till onions reduce and start turning light pink in color. Add salt and seasoning stir and remove the mixture from flame allow to cool a bit before adding grated cheese.
Add cheese to the mushroom stuffing mix well.
Take Small portions of stuffing start stuffing the mushrooms. Be gentle while stuffing the mushroom its fragile might tend to break and fall apart while stuffing.
Add salt to the flour mix well. Add water little at a time mix and form a batter slightly thinner than a cake batter.
Dip the mushrooms in the batter and roll in bread crumbs. Place in fridge for 1 hours time allow the mushroom to set. Repeat the same process coat the mushroom with batter and roll in bread crumbs.
Heat enough oil in a wok gently drop the mushrooms one at a time and fry until golden brown. Drain excess oil and reserve on tissue paper. Serve stuffed mushrooms hot with dipping sauce...Enjoy :)