PANEER STUFFED MUSHROOMS
- Preparation Time:20 minutes
- Cooking Time:20 minutes
- Serves:4-6 people
Ingredients
8 portabello Mushrooms:
2-3 tbsps. olive oil
Salt and
1 block Nanak paneer, crumbled
1 shallot minced
1 batch sundried tomato pesto
Freshly chopped parsley
Sundried tomato Pesto:
¼ cup sun-dried tomato
1 garlic clove
1 teaspoon red wine vinegar
4-5 pecans
A pinch of chilli flakes
Salt and Pepper
METHOD TO PREPARE
Preheat the oven to 350
Line a baking sheet with parchment.
Clean the mushrooms and remove the stems. Brush the mushrooms with olive oil and generously sprinkle salt on both sides.
Arrange it on a baking tray and bake for 10 minutes
While the mushrooms are in the oven, prepare the filling.
Blend together the sundried tomato pesto.
Crumble paneer into a bowl, add the chopped shallots, sundried tomato pesto, and parsley.
Mix until the paneer and the pesto are well combined.
Top the mushrooms with the paneer filling. Using the back of the spoon, press down on the stuffing to ensure it is tightly packed.
Brush the sides with olive oil and bake for another 10 minutes.
