Baked Stuffed Mushrooms with Saffron Mayo



  • Button mushrooms stems removed 12-16 large
  • Saffron (kesar) a pinch
  • Mayonnaise 3 tablespoons
  • Onion finely chopped 1 medium
  • Green chillies finely chopped 1-2
  • Garlic cloves chopped 6-7
  • Salt to taste
  • Crushed black peppercorns to taste
  • Mozzarella cheese grated ¼ cup
  • Dried mixed herbs ½ teaspoon
  • Milk 4 teaspoons

Mushroom Paneer Toast

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  1. Preheat oven to180°C.
  2. Put onion, green chillies, half the garlic, salt, crushed peppercorns and mozzarella cheese in a bowl and mix well. Add herbs and mix again.
  3. Stuff the mushrooms with this mixture and place them on a baking tray. Place the tray in the preheated oven and bake for 10-15 minutes.
  4. Take mayonnaise in a bowl.
  5. Heat milk in a small bowl in the microwave for 20-25 seconds. Remove from heat and add saffron. Mix well and set aside for 2-3 minutes so that the flavour gets infused.
  6. Add remaining garlic, salt, crushed peppercorns to mayonnaise and mix well. Add saffron milk and mix well.
  7. Place baked stuffed mushrooms on a serving platter and serve hot with saffron-mayo dip.


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