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  • 4 years ago
Stuffed Mushroom in corn and spinach cheese is a contemporary combination of spinach and corn stuffed inside mushroom and served on bed of tasty gravy.


Mushrooms (big) 3 Numbers
Oil 3 Tablespoons
Garlic 6 Clove
Onions 2 Numbers
Corns 1/2 Cup
Spinach (chopped) 1 Cup
Salt To taste
Red chilli powder 1/2 Teaspoons
Cottage cheese 1/2 Cup
Nutmeg powder 1 Pinch
Tomatoes 3 Numbers
Tomato puree 1/2 Cup
Kasuri methi 1/4 Teaspoons
Cream 2 Tablespoons
Mozzarella cheese 1/4 Cup


1. Remove the stems from the mushrooms and chop the stalks finely and keep it aside.

2. For the filling heat the oil in a pan add chopped garlic, mushroom stalks saute it for 1 minute then add chopped onions, corns, salt saute it and add red chilli powder mix it and

3. Add chopped spinach cook this for few minutes. In this add grated cottage cheese, nutmeg powder saute it and switch off the flame.

4. Stuff the mushroom caps with the corn and spinach mixture. For making sauce:

5. Heat oil in a pan add chopped onions, salt, cook the onions for 2 minutes then add chopped garlic, tomato pieces, tomato puree, kashmiri chilli powder, salt to taste, ½ tsp of sugar mix it and put the lid on let it cook for 2 minutes.

6. After 2 minutes adjust the moisture by adding water, add kasuri methi, 2 tbsp of cream mix it well and switch off the flame.

7. Pour this mixture into the pan and arrange the stuffed mushrooms, and grate cheese (Mozzarella cheese) on the top of the stuffed mushrooms, put this pan into the oven and let it cook for few minutes.

8. Serve this with naan, roti or any Indian bread.

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