Paneer Stuffed Mushrooms

paneer stuffed mushrooms
00Yields1 Serving
DifficultyBeginnerPrep Time35 minsCook Time10 minsTotal Time45 mins



 8 Large Field Mushroomsde-stalked
 3 cloves of Garlicthinly sliced
 4 Spring Onionsthinly sliced
 100 ml Rapeseed Oil
 1 tbsp Sherry Vinegar
 ¼ tsp Sea Salt
 ¼ tsp Ground Black Pepperfreshly ground
 250 g Paneer Cheesecut into 2cm cubes
Either of the following
 4 tbsp India Joywala

Combine the oil with the garlic and spring onion, heat over a hot flame in a frying pan briefly to allow the oil to become flavoured with the garlic and onion.


Once cooled add the sherry vinegar, salt, pepper, paneer cheese. Stir well to combine and give it a few minutes to allow the paneer to soak up the flavours.


Pre-heat the grill and place the rack on the middle shelf of the oven.


Paste half a tablespoon of the India Joywala or Lucknow Mango Chutney into each of the upturned mushrooms. If you want spicy use the India Joywala, for the milder version use the Lucknow Mango Chutney.


Next spoon in the feta cheese mixture and divide between all of the mushrooms.


Grill for approximately 10 Minutes, this'll depend on the size of the mushroom and depth of the filling.