Nutty stuffed Mushrooms

Mushrooms 10 large

Onion 1 medium size finely chopped

Bread crumbs 1 cup

Butter 100 gm

For the filling

Peas 200 gm

Fresh cheese 100 gm

Cashew nuts 10 gm

Peanuts roasted & crushed 10 gm

Cornflakes 10 gm crushed

Processed cheese grated ½ cup

Onion 2 finely chopped

Ginger ½” finely chopped

Tomato-garlic sauce 2 tbsp

Chili sauce 1 tbsp

Salt to taste

Oil little

Fresh coriander leaves 2 tbsp

Wash the mushrooms in hot water, wipe them clean & carefully break the stalks from the caps.  Fry the caps gently in a little butter with onion & bread crumbs,

Filling

Heat oil in a pan & fry onion & ginger till transparent.

Crumble the fresh cottage cheese & add to the onion-ginger mixture along with the green peas.

Cook till the peas are done.

Now add the cornflakes, peanuts & cashew nuts & sauté for a minute.

Finally add the seasonings.

Spoon the filling into the mushroom caps & sprinkle cheese.

Place under a hot grill for a few minutes.