Stuffed Dhaniya & Pepper Mushrooms

A quick snack for those last-minute dinner parties. Mushrooms caps stuffed with an aromatic filling of coriander leaves, pepper, garlic and cheese. The fresh tomato chutney brings the dish alive.

Stuffed Dhaniya & Pepper Mushrooms

Stuffed Dhaniya & Pepper Mushrooms

Recipe by Ushakal GroupCourse: Main Course, Veg Starters, VegCuisine: IndianDifficulty: Medium


Prep time


Cooking time




  • 2 Tbsp butter,

  • 1 cup onions (chopped fine),

  • 1 large capsicum (de-seeded and sliced thin),

  • 200 gm mushroom (sliced broad),

  • 2 tsp salt,

  • 1 tsp black pepper (freshly powdered),

  • 3 cups cheese (grated),

  • A few tomato slices for garnish

  • For the White Sauce:

  • 2 cups milk,

  • 1 cup maida,

  • 2 Tbsp butter


  • White Sauce:
  • Mix all the ingredients together and keep stirring to avoid lumps.
  • Mushroom Mixture:
  • Melt the butter add onions and capsicum and stir-fry till they look glossy.
  • Add the mushrooms and continue to stir-fry over high heat (Oven Temp: 325F-160C) till vegetables look like they are coated with the butter.
  • Take it off the heat and mix in the salt, pepper and white sauce.
  • Sprinkle the cheese to cover the mixture, garnish with the tomato slices and bake in a pre-heated oven for half an hour, or till cheese is slightly brown.

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