Spinach Pesto Mushroom is actually spinach pesto stuffed in mushroom and then cooked with minimal oil.These can as well be baked in oven but I learnt this trick of doing the mushroom from a multifacted mom, Mehrunisa Khan who is part of one a common online community and to her recipe, I have added my twist of spinach pesto. I have always been in love with appe pan and making these Spinach Pesto Mushroom this way gave me another kick. Infact these Spinach Pesto Mushroom can as well work as great starters for your parties.
Spinach Pesto Mushroom is full of flavors and marination makes it even better. Infact I added cheese only at the end to garnish but if its for your kids you can add some generous helping. Spinach Pesto Mushroom with basil makes the taste even more yummy and all this with curd makes it worth drooling. So time for some quick Spinach Pesto Mushroom here.
- Button Mushrooms:7
- Spinach:9-10 blanched
- Basil leaves: 5-6
- Garlic:4-5 cloves
- Lemon Juice: 1 tbsp
- Salt: as per taste
- Almonds: 6-7
- Olive oil: 1 tsp
- Black pepper: 1/2 tsp
- Paneer: 2 tbsp grated
- Curd: 2 tbsp
- Red chilli powder: 1/2 tsp
- Pasta seasonings: 1/2 tsp
- Make a paste of spinach, basil, almonds, olive oil, salt, garlic and lemon juice.
- Gently pull out the mushroom stalks from the base and chop them and keep aside.
- Marinate mushrooms in salt, red pepper,pasta seasonings, black pepper and lemon juice.
- Now take a pan and cook the pesto with chopped mushroom and paneer .
- Add curd to this and adjust seasonings before adding lemon juice.
- Now take appe pan and smear some oil and stuff the pesto mixture in the mushrooms.
- Cook them covered in appe pan, both side 5 mins each.
- Serve with tomato ketchup with mocktails and lets your guests enjoy the meal.