Ingredients
- 20 large button mushrooms, stems removed
- 1 cup finely chopped spinach
- 1/2 cup grated paneer (or tofu for a vegan option)
- 3 tbsp Three Chillies Picante Schezwan Sauce
- 2 cloves garlic, minced
- 1/4 cup finely chopped red bell pepper
- 2 tbsp olive oil
- Salt and pepper to taste
- 1/4 cup breadcrumbs (optional for a crunchy topping)
- Fresh parsley, for garnish
Instructions
- Preheat Oven: Preheat oven to 375°F (190°C).
- Prepare Filling: In a skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant. Add chopped spinach and red bell pepper, and cook until spinach is wilted. Stir in grated paneer (or tofu) and Three Chillies Picante Schezwan Sauce. Season with salt and pepper.
- Stuff Mushrooms: Fill each mushroom cap with the Schezwan mixture. If desired, sprinkle breadcrumbs on top for a crunchy finish.
- Bake: Arrange stuffed mushrooms on a baking sheet. Bake for 15-20 minutes until mushrooms are tender and the tops are golden.
- Garnish and Serve: Garnish with fresh parsley and serve hot as an appetizer or side dish.
