Stuffed Mushroom Fry




Mushroom ( I used button mushrooms) – 20 numbers

Salt to taste

For the filling:-

  1. Butter – 1 tbsp.
  2. Garlic – 2 big cloves
  3. Green peas – 1/4 cup; boiled and mashed
  4. Broccoli florets – 1/4 cup
  5. Grated parmesan cheese – 2 heaping tbsps.
  6. Salt and pepper powder to taste
  7. Cilantro – 2 tbsps; chopped

Other ingredients:-

  1. Plain flour – 1/2 cup
  2. Salt – 1/2 tsp.
  3. Pepper powder – 1/2 tsp.
  4. Egg – 1 medium; beaten
  5. Bread crumbs – 1 cup
  6. White sesame seeds – 1 tbsp.
  7. Toothpick – 10 numbers
  8. Oil to deep fry


  1. Boil some water in a pot and add salt. Put the mushrooms into the boiling water and cook for 2 minutes on high heat. Drain water from the mushrooms & carefully pull out the stems of the mushrooms without tearing their cap.
  2. Mix together the plain flour, 1/2 tsp. of salt and pepper powder and keep this aside.
  3. Mix together the bread crumbs and sesame seeds. Spread this mixture on a platter.
  4. To make the filling, boil some water in a pot and add a pinch of baking soda and enough salt. Blanch the broccoli florets for a minute. Transfer the blanched broccoli to cold water, squeeze out water & chop them finely. Heat butter in a broad non-stick pan and add garlic. Cook till the garlic starts to brown. Stir in the broccoli, mashed peas, cilantro, parmesan cheese, pepper powder and salt. Cook for 2 minutes till dry on high heat. The filling has to be salty. Let this cool down to room temperature.
  5. Stuff the mushroom caps with the filling. Take 2 mushroom caps and secure the open ends of the mushroom caps with a toothpick. Roll in the dry flour mixture, dip in beaten egg & roll in bread crumbs. Deep fry in hot oil till golden brown in colour. Repeat with the other mushroom caps.
  6. Garnish with cheese and olives and serve hot with a dip of your choice.
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