Sunday, 17 June 2012

Mushroom Pops

Another healthy starter to a meal, that you cant stop popping in your mouth so have named this starter "Mushroom Pops".
After thinking for a few days as to how to stuff mushrooms and with what, I created this starter.
And everyone at home loved it.
Very tasty and yet so fresh and simple.
We all know the benefits of Mushrooms.
Mushrooms are high in lean proteins as they have zero cholesterol, fats and very low carbohydrates. The fiber and certain enzymes in them also help lower cholesterol level. Moreover, the high lean protein content in mushrooms helps burn cholesterol when they are digested.

Mushrooms - 10
Any flavored soft cheese or thick cheese spread - 100 gms
(Even cottage cheese/paneer could be used)
Olives (pickled) - 5
Jalapenos(pickled)  - 6
Red chilly flakes - 1 tbsp
Olive oil - 1 tbsp
Vinegar of your choice - 1 tbsp ( I have used red wine vinegar for a smoky taste)

Wash the mushrooms well and remove the stem of the mushroom, lightly apply salt on all sides and keep aside.

Make a mixture of the cheese, olives, jalapenos and keep aside.

Since pickled olives and jalapenos normally contain salt there is no need to add extra salt. 

Now you will get an empty portion where you can stuff the filling. Stuff the filling into these cavities.

Now take a shallow pan, add olive oil and the red chilly flakes and vinegar and saute' the mushrooms.

Cover for 2 minutes and cook and then saute' till the mushrooms are cooked about 5-7 minutes not more.

Serve on bed of lettuce.

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