“Gracefully tuck your Aloo Baingan sabzi into a warm roti, serve it with a chilled yogurt dip, and call it ‘Smoked Aubergine & Spiced Potato Wrap’—because giving it a fancy name makes it taste much better.” 😋
Step 1: Wash and clean the mushroom caps with a damp cloth. Set aside the caps for stuffing and finely chop the mushroom stems for the filling.
Step 2: Heat the oil in a pan over medium heat. Add the chopped mushroom stems and sauté for 1-2 minutes until softened.
Step 3: Add the chopped tomatoes and cook for another 2-3 minutes until the mixture is slightly reduced.
Step 4: Remove from heat, add 20 grams of Bharma Magic Mixx, and mix well. Stir in half of the grated cheese (20g) until well combined.
Step 5: Fill each mushroom cap with the prepared mixture, pressing gently to pack in the stuffing.
Step 6: Sprinkle the remaining cheese (20g) on top of each stuffed mushroom.
Step 7: Preheat the oven to 180°C (350°F) or set up a grill on medium heat.
Step 8: Arrange the stuffed mushrooms on a baking sheet and bake for 10-12 minutes, or until the cheese is melted and golden brown.
Step 9: Serve hot as a delicious appetizer or snack!
🕒 Prep Time: 40 min 🍳 Cook Time: 10 min
🍽️ Cuisine: India 📋 Course: main
👥 Serve: 12 ⚖️ Yield: 3000grm
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