Paneer Stuffed Portobello Mushrooms
Servings: 0
Ingredients
- 4 Portobello Mushrooms
- 2 tbsp Olive oil
- dash Sriracha
Stuffing Mix
- 2 cups Paneer Grated or crumbled
- 1/4 cup Mozzarella cheese Shredded
- 1 small Onion Diced
- 2 Fresh Green Chilies Diced
- ½ small Tomato Cubed
- ½ cup Bread Crumbs or Panko GF or regular (your choice)
- ¼ cup Fresh Cilantro Chopped
- ½ tsp chili powder or per taste
- 1 tsp Chaat Masala (Indian boxed spice)
- ½ tsp Salt or per taste
Instructions
- Preheat oven to 400 degrees
- Mix together the stuffing mix and set aside
- Remove mushroom stems and dice the stems and add to the stuffing mix
- Brush both sides of mushrooms with olive oil and place stem side down and bake for 10 mins or until the mushrooms release water
- Remove the mushrooms and wipe off the water from the tray
- Spoon the stuffing mix into the mushrooms and place back on the baing tray
- Bake for another 10 mins or till slightly brown on top. Be sure not to burn them
- Drizzle with Sriracha for an added touch and flavor
Notes
The mix is enough for at least 4 mushrooms. I only had three so I saved some of the stuffing mix for sandwiches for the next day.