These Schezwan Stuffed Mushrooms are a deliciously bold spicy vegetarian appetiser perfect for dinner parties or snack time. Filled with an irresistible mix of paneer, veggies, and Indo-Chinese flavours, this easy mushroom starter is both elegant and comforting—a true party-friendly recipe.
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 SmallBatch 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 to 375°F (190°C).
- Prepare Filling: In a skillet, heat olive oil over medium heat. Add minced garlic and sauté spinach and garlic until fragrant. Add chopped spinach and red bell pepper, and cook until spinach is wilted. Stir in grated paneer (or tofu) and SmallBatch Three Chillies Picante Schezwan Sauce, season with salt and pepper.
- Stuff mushroom caps with the Schezwan mixture. If desired, sprinkle breadcrumbs on top for a crunchy finish.
- Bake: Arrange stuffed mushrooms on a baking sheet. Bake until golden, about 15–20 minutes.
- Garnish and Serve: Garnish with fresh parsley and serve hot as a stuffed mushroom appetiser or side dish.
