Mushroom caps with olive dip | How to make Mushroom caps with olive dip

By Sagarika Sudharshan  |  4th Oct 2015  |  
4.0 from 1 review Rate It!
  • Mushroom caps with olive dip, How to make Mushroom caps with olive dip
Mushroom caps with olive dipby Sagarika Sudharshan
  • Prep Time

    0

    mins
  • Cook Time

    20

    mins
  • Serves

    2

    People

127

1





About Mushroom caps with olive dip

Mushroom caps are one of the easiest dishes to prepare as evening snacks or as starters for potlucks n get together. It requires minimal ingredients and it takes very little time to make.

Mushroom caps with olive dip, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Mushroom caps with olive dip is just mouth-watering. This amazing recipe is provided by Sagarika Sudharshan. Be it kids or adults, no one can resist this delicious dish. How to make Mushroom caps with olive dip is a question which arises in people's mind quite often. So, this simple step by step Mushroom caps with olive dip recipe by Sagarika Sudharshan. Mushroom caps with olive dip can even be tried by beginners. A few secret ingredients in Mushroom caps with olive dip just makes it the way it is served in restaurants. Mushroom caps with olive dip can serve 2 people. So, the next time you have a get together or a party at home, don't forget to check and try out Mushroom caps with olive dip.

Mushroom caps with olive dip

Ingredients to make Mushroom caps with olive dip

  • Ingredients for mushroom caps:
  • Button Mushrooms 1 box (250 grams approx)
  • Paneer 1 cup
  • Boiled potato 1 Medium sized
  • Coriander leaves a handful
  • Garam masala to taste
  • Red chili powder 1 tsp
  • Chat masala 1/2 tsp
  • Salt to Taste
  • Ingredients for the dip:
  • Black or Green olives 15
  • Olive oil 1 or 2 Tbsp
  • Garlic 3 or 4 pods
  • Coriander leaves
  • Salt - To taste

How to make Mushroom caps with olive dip

  1. Boil mushrooms with salt and turmeric.
  2. After 5 mins, take the mushrooms out and run under cold water.
  3. Remove the stems and keep aside.
  4. In a bowl, add crumbled paneer, shredded potato and all masalas as well as the coriander leaves. Mix and keep aside.
  5. Squeeze the mushrooms lightly and then stuff the masala well inside the mushroom caps (from where the stem was removed).
  6. In a pan add olive oil and roast these mushrooms on low flame until golden brown on both sides.
  7. Dip for mushroom caps:
  8. Finely dice the olives and garlic.
  9. Add salt, coriander leaves and mix with olive oil until u get a dip like consistency.
  10. Serve the mushrooms hot with the dip.

My Tip:

My Notes: – You can bake the mushrooms instead in 400 F for 10 min or until it’s cooked brown. – You can ad stuffing of your choice.

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Chitra Shettya year ago

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