Many times we get bored of eating the same type of food every day. In such a situation, making a unique dish at home can be a great option, which everyone will like. Be it a children’s birthday or a small party with friends, mushroom balls can be a great starter. Instead of ordering food from outside, it would be better to prepare it at home.
This dish has been prepared by famous YouTuber and food blogger Sumaila Chauhan by giving a new look to stuffed mushrooms. Let us know about this recipe.
– 200 grams mushroom
– oil for cooking
– 2 green chillies (finely chopped)
– 2 medium onions (finely chopped)
– 3 teaspoons walnut powder
– 2 teaspoon milk powder
– Half teaspoon ginger (grated)
– 1 teaspoon walnut pieces (lightly crushed)
– 3 spoons pomegranate seeds
– Half bowl fresh coriander (finely chopped)
– Half teaspoon black pepper powder
– Half teaspoon roasted cumin powder
– Half spoon garam masala
– salt as per taste
– Cooking spray (for baking)
– First of all, remove the skin from the bottom of the mushroom and cut it into small pieces. Don’t forget to wash them thoroughly.
– Keep in mind that keep the mushroom caps and caps separately, because they have to be cooked separately.
– Cut the onion, heat oil in a pan and fry the onion in it until it turns light red. Then add chopped walnuts and milk powder to it.
– Now cook 2-3 walnuts and milk powder, then add ginger, chopped mushroom thandal, pomegranate seeds, green chilli and green coriander and mix well.
– Cook the spices by adding salt as per taste. When the mixture is cooked well, let it cool.
– When cooled, use mixture to fill mushroom caps.
– Preheat the oven to 180 degrees Celsius. Line a baking tray with butter paper and place the mushroom balls at a distance.
– Spray cooking spray on top and bake for 20-25 minutes. Serve it with green chutney.
While washing the mushroom, do not soak it in water for too long. Washing it by pressing it may break its caps. Do not keep the stuffing too wet, as this may cause difficulty in shaping the balls. Filling hot stuffing into mushroom caps may cause the balls to break, so fill after the stuffing cools down.
