Stuffed mushroom in corn and spinach cheese is a contemporary combination of spinach and corn stuffed inside mushroom and served on a bed of tasty gravy.
- Remove the stems from the mushrooms, chop the stalks finely and keep it aside.
- Heat oil in a pan, add chopped garlic, mushroom stalks, slightly saute it.
- Then add chopped onion, corn, salt and saute it for a minute.
- Add ½ teaspoon ofkashmirichili powder, mix it and add chopped spinach, cook this for few more minutes.
- In this, even add grated cottage cheese, nutmeg powder,saute it and switch off the flame.
- Stuff the mushroom caps with the corn and spinach mixture.
For making a sauce:
- Heat oil in a pan, add chopped onions, salt, cook the onions for 2 minutes then add chopped garlic, tomato pieces, tomato puree,½ teaspoon kashmiri chili powder, salt (to taste), sugar, mix it and let it cook with closed lid for 2 minutes.
- After 2-3 minutes, adjust the moisture by adding water, kasuri methi, cream, mix it well and switch off the flame.
- Pour this mixture into the pan and arrange the stuffed mushrooms, gratedcheese (mozzarella cheese) on the top of the stuffed mushrooms, put this pan into the oven and let it cook for few minutes.
Serve this with naan, roti or any Indian bread.