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Photo of Mushroom Boats by Meena C R at BetterButter

Mushroom Boats

Meena C R
0 minutes
Prep Time
30 minutes
Cook Time
4 People
Read Instructions Save For Later

ABOUT Mushroom Boats RECIPE

A delicious and healthy Finger Food! Apt for Dinner Parties!

Recipe Tags

  • Veg
  • Dinner Party
  • Fusion
  • Sauteeing
  • Appetizers
  • Healthy

Ingredients Serving: 4

  1. 6 - Button mushrooms
  2. 50 gms - Panner grated
  3. 2 tbsp - Green Bell pepper finely diced
  4. 2 tbsp - tomatoes de seeded and finely diced
  5. 2 tbsp - onion finely diced
  6. 1 tbsp - Fresh Dhania | coriander Leaves finely chopped
  7. 1 tsp - Basil dried
  8. 1 tsp - Oregano dried
  9. 1 - Green chilli finely chopped
  10. 4 - cloves Lahsun | Garlic finely chopped
  11. 1 tsp - olive Oil
  12. salt to taste
  13. For Garnishing:
  14. tomato Julienne
  15. pudina | Mint Leaves


  1. Clean Mushrooms with a kitchen tissue. Remove the stem and clean the cavity by gently scooping with a spoon so that there is space for the stuffing. Keep aside.
  2. Finely chop the stems and the scooped part of the mushroom.
  3. Take a non stick Kadhai and heat 1/2 tsp olive oil. Add garlic and onions and when the onion is translucent, add the chopped vegetables and chopped mushroom stems, Saute for a minute.
  4. Add Basil, Oregano, grated Paneer and salt. Mix well on low flame.
  5. Once the Paneer has soaked in all the juices and has become a crumbly mixture, switch off the gas. Transfer the stuffing to a plate and keep to cool.
  6. Once the mixture is cool, add chopped dhania and mix well.
  7. Add the stuffing inside the mushroom cavity and gently press.
  8. In the same non stick Kadhai, add remaining olive oil and place mushroom boats, keeping spaces between them.
  9. Cover and cook for 2 minutes and after 2 minutes gently move mushroom boats on the surface.
  10. After a minute, switch off the gas. Gently remove mushroom boats onto a serving platter.
  11. Serve and relish!

Reviews (3)  

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garry sharma
garry sharma   Aug-13-2016

Varsha Paryani
Varsha Paryani   Apr-20-2016

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