Mama's Recipes

Paneer Stuffed Mushrooms

Field mushrooms stuffed with spinach and spring onion, topped with Paneer and cheese then roasted.

Neetu Sood

Preparation Time

Prep Time: 10 minutes

Cooking Time

Approximately 30 mins

Serves

Serves 2 people

Dietary

N/A

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Ingredients

– 2 large Portobello Mushrooms, stems removed and reserved
– 1 tsp rapeseed oil
– 3 spring onions, finely chopped
– 150g firm Paneer, finely chopped
– 100g fresh spinach, blanched and water squeezed out
– A good pinch of black pepper
– 2 tsp Cashew paste/Tahini paste (optional)
– 1 tsp Dijon mustard
– 1 tbsp fresh basil, chopped
– 6 cherry tomatoes, chopped
– ½ cup grated cheese (optional)

Method

– Preheat the oven to 180°C / Gas Mark 4. Place the mushroom caps (top-side down) onto a lightly-oiled baking sheet.
– Heat oil in a large pan over a medium heat, then finely chop the mushroom stems and add to the pan with the spring onions and tofu.
– Cook for 3-4 minutes, then add the spinach and pepper and cook for 2-3 minutes, mixing regularly.
– Remove from the heat and mix in the tahini, mustard and basil.
– Mound each mushroom with the tofu mixture and bake for 15- 20 minutes. Top with chopped tomatoes and serve.

Recipe Tips

– You can use leeks in place of spring onions and parsley rather than basil.
– Spice it up with a pinch of chilli flakes or a teaspoon of smoked paprika.
– You could also stuff halved peppers in place of mushrooms.
– Freezing instructions: The mushrooms are suitable for freezing once cooked. Wrap individually in greaseproof paper and without the chopped tomatoes. Defrost for 2 hours, then warm in the microwave or a moderate oven.
– Any of the ingredients you are allergic to, please opt it out and replace it with something suitable for you.
– Serve with salad and a drizzle of Apple Chutney on top.

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Mama's Recipes

Paneer Stuffed Mushrooms

Neetu Sood

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