Description
Baked stuffed mushrooms- a carb free treat.
Ingredients
Scale
- 10–12 button mushrooms
- 1 medium tomato, chopped
- 1 small onion, chopped
- ¼ cup corn kernels
- ¼ cup green peas
- 1 teaspoon garlic ginger paste
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- 1 tablespoons olive oil
- ½ cup grated cheddar or gouda
- Salt & pepper to taste
Instructions
- Wash and clean the mushrooms. Remove the stems and create hollows. Chop and keep the stems aside for later.
- Heat oil in a pan.
- Add the ginger garlic paste and onions and cook till onions start to brown.
- Add the tomatoes and the dry spices, cover on medium flame and cook till tomatoes are tender.
- Add the corn, peas and mushroom stems, cover and cook for another 2-3 minutes.
- Saute on high heat for a few seconds before removing from heat. Keep aside and cool.
- Grease a baking dish.
- Spoon one teaspoon of the mixture in the mushrooms and line in the baking tray.
- Sprinkle with grated cheese, pepper and a few drops of olive oil.
- Pre heat the oven to 180 degree C (350 F), and bake for 15-20 minutes, or till the mushrooms are thoroughly cooked and reduced in size.
- Serve immediately. A healthy carb-free snack!
- Prep Time: 20 mins
- Cook Time: 20 mins