Stuffed Mushrooms with Paneer Cheese and Peas

Stuffed mushrooms with paneer cheese and peas
Stuffed mushrooms with paneer cheese and peas

Great idea for an appetizer or a side dish with an Indian twist. White button mushrooms are stuffed with peas and fresh Indian cheese for a healthy and delicious bite.

Saute paneer cheese
Heat oil in a pan, add minced ginger and black mustard seeds
Once mustard seeds stop popping, crumble in paneer cheese 

Paneer, peas and mushroom stems
Saute cheese for a few minutes, then add in fresh or frozen
peas and mushroom stems, season with salt and garam masala 

Process in food processor
Process in food processor until mixture resembles
coarse breadcrumbs 

Season mushroom caps and stuff
Season mushroom caps with salt,
then stuff with pea and cheese mixture

Stuffed mushrooms
Repeat until all mushroom caps are stuffed 
Saute over medium heat until bottom is golden 
Bake at 350 degrees F for ten minutes until
mushroom caps are fully cooked 

Stuffed mushrooms with paneer cheese and peas

The stuffing is also delicious inside hollowed out tomatoes or mini potatoes. To make this recipe vegan, simply substitute medium firm tofu for the paneer cheese. 

Stuffed Mushrooms with Paneer Cheese and Peas 
Yields: 24 stuffed white mushrooms 
  • 24 white button mushrooms 
  • 1 tbsp oil, divided 
  • 1 tsp black mustard seeds
  • 1 tbsp ginger, minced 
  • 1/2 cup paneer cheese, crumbled 
  • 1/2 cup green peas, fresh or frozen 
  • 1 tsp salt, divided 
  • 1/2 tsp garam masala
  1. Wipe clean mushrooms with a damp cloth, pull out the stems and chop roughly 
  2. Heat a skillet over medium-high heat, add 1/2 tbsp oil, when oil is hot, add in mustard seeds and ginger. Put a lid on the skillet immediately to prevent mustard seeds from jumping out 
  3. When the mustard seeds stop popping, add in the paneer cheese, cook for a few minutes 
  4. Add in the mushroom stems and green peas, cook until vegetables have softened, season with 1/2 tsp salt and the garam masala. 
  5. Remove filling from skillet and process in a food processor until mixture resembles coarse breadcrumbs 
  6. Toss mushroom caps with 1/2 tbsp oil and 1/2 tsp salt, stuff with cheese mixture 
  7. Preheat oven to 350 degrees F 
  8. Lightly brown the bottoms of the mushroom caps in a skillet before transferring into a baking sheet and baking in the oven for 10 minutes 

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