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Mushroom caps are one of the easiest dishes to prepare as evening snacks or as starters for potlucks and get togethers. It requires minimal ingredients and it takes very little time to make.
Boil mushrooms with salt and turmeric.
After 5 mins, take the mushrooms out and run under cold water.
Remove the stems and keep aside.
In a bowl, add crumbled paneer, shredded potato and all masalas as well as the coriander leaves. Mix and keep aside.
Squeeze the mushrooms lightly and then stuff the masala well inside the mushroom caps (from where the stem was removed).
In a pan add olive oil and roast these mushrooms on low flame until golden brown on both sides.
Dip for mushroom caps:
Finely dice the olives and garlic.
Add salt, coriander leaves and mix with olive oil until u get a dip like consistency.
Serve the mushrooms hot with the dip.
SERVING: 2
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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