Follow these steps for perfect results
Garlic
crushed
Onions
chopped
Extra Virgin Olive Oil
Del Monte Mint Mayo
Roasted Peanuts (Moongphali)
crushed
Button mushrooms
cleaned
Whole Black Peppercorns
crushed
Salt
to taste
Carrot (Gajjar)
peeled and grated
Preheat oven to 190 degrees Celsius.
Lightly grease a mini muffin pan or baking sheet with oil.
Chop the mushroom stems.
Heat oil in a small pan.
Add garlic and onion; sauté for a few seconds.
Add carrots and chopped mushroom stems.
Sprinkle with salt and sauté for 1 minute, until carrots and mushrooms soften.
Remove from heat.
Add black pepper and Del Monte Mint Mayo.
Fill mushroom caps with the carrot-mayo mixture.
Sprinkle crushed peanuts over the filling.
Bake for 10-12 minutes, until mushrooms are cooked and the filling is slightly browned.
Alternatively, pan-fry the mushrooms in a little oil.
Serve hot as an appetizer or snack.
Expert advice for the best results
Ensure mushrooms are thoroughly cleaned before stuffing.
Do not overbake the mushrooms to prevent them from becoming rubbery.
Adjust the amount of mint mayo according to your preference.
Everything you need to know before you start
5 mins
Can be prepped ahead and baked just before serving.
Arrange the stuffed mushrooms on a serving platter, garnished with a sprig of mint.
Serve as an appetizer or snack.
Pair with a light salad.
Its crisp acidity complements the earthy mushrooms and creamy mayo.
Discover the story behind this recipe
Common appetizer in European cuisine
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