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Tandoori Mushrooms with Quinoa

Chef Amrita Raichand

Cook Time: 45 mins

Serves: 2-3 People

Ingredients:

For marination - Hung curd: 80 gms
Cream: 20 gms
Salt & pepper to taste
Haldi: small pinch
Jeera powder: 1/4 tsp
For the filling - Quinoa: 60 gms boiled
Paneer (grated): 30 gms
Dhania (chopped): 1 tbsp
Mushrooms (big enough to be stuffed): 10 pieces

285
calories

Methods:

Soak the quinoa and cook.
Mix the quinoa, paneer and dhania to make the filling.
Marinate the mushrooms.
Fill the empty stem spaces with the filling.
Bake them in an OTG for 15-20 mins at 200 degrees Celsius or till the mushrooms are well cooked.
Serve garnished with chopped coriander and ketchup.

Fibre: 4.3 g

Carbs: 144.3 g

Protein: 16 g

Fats: 12.9 g

Calories: 285 cal

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