POINT TO NOTE
Make sure you are not allergic to mushrooms. Allergies are hard to treat during pregnancy.
- Button mushrooms – 16 pieces
- Cheese – 2 cups, regular Cheddar will do
- Oil – 2 tablespoons plus some extra for deep frying
- Garlic – 8 cloves chopped
- Green chilli – 1 chopped fine
- Salt to taste
- Black pepper powder – ½ teaspoon
- Onion – 1 small, chopped fine
- All-purpose flour (maida) – ¼ cup
- Bread crumbs – ½ cup
- Tooth picks – 16
- Snip off the mushroom stems and keep the button tops aside.
- Chop the mushroom stems finely and add the chopped onions, garlic, salt, black pepper and green chillies and mix well.
- Heat 2 table spoons of oil in a pan and sauté the mixture for two minutes or till all the water dries up.
- Remove from the oven and add grated cheese. This is the stuffing for the mushroom caps.
- Take the all-purpose flour in a bowl, add salt and water and prepare a thick batter.
- Fill the mushroom caps with the stuffing.
- Hold the two open ends of the mushroom cap and bind them together with a tooth pick.
- Now dip these stuffed mushroom caps in the rice flour batter and deep fry till golden brown.
Mushrooms are high in potassium, protein and dietary fibre. They are a source of vitamin B-6. A 100 grams of mushrooms contain 22 calories. Cheese is an extremely rich source of calcium and helps in the development of your baby’s bones and teeth. One cup of shredded cheese contains 336 calories and has vitamin A, calcium, phosphorus and protein.