Veggie Stuffed Mushroom Nuggets

The New year day is always overwhelming, you are completely drained out by the New Year’s Eve party and are dead tired to start a year. However, with all the perfect thoughts on the very first day, your mind tells to not to disappoint yourself . So, despite the freezing warning, we somehow managed to wake up early, go for a short temple visit. We had a very simple lunch, as we didn’t want any more indulgence. But beneath all the simplicity, something was forcing me to go for a small special evening snack. I wanted the old fashioned Pakodas with a cup of hot tea, whereas hubby wanted something made out of mushrooms. I decided to make stuffed mushrooms nuggets.

Stuffed Mushroom Nuggets
Stuffed Mushroom Nuggets

Here goes the recipe for Veggie stuffed Mushroom Nuggets:

Ingredients:

  1. Button Mushrooms – 8 to 10 pieces, stalks removed
  2. Garlic – 2 tbsp, finely chopped
  3. White Onion – 1/4 cup, finely chopped
  4. Green Bell Pepper – 1/4 cup, finely chopped
  5. Boiled Potato – 1 medium sized, Mashed
  6. Black Pepper – 4, freshly crushed
  7. Salt – according to taste
  8. Vegetable Oil – 2 tsp
  9. Vegetable Oil – 1 cup, for deep frying
  10. All Purpose Flour – 1/4 cup
  11. Old Fashioned Rolled Oats – 1/4 cup

Steps of Preparation:

  1. Heat a pan, add 2 tsp of oil.

    Heated Pan with Oil
    Heated Pan with Oil
  2. Add the finely chopped garlic to the pan and saute for a min so that the oil gets the garlic flavor.

    Addition of Garlic
    Addition of Garlic
  3. Then to the pan, add the chopped onions and saute it till light brown.

    Addition of Chopped Onions
    Addition of Chopped Onions
  4. Once onions are cooked, add the chopped Green Bell Pepper and saute it for a min. Add the mashed potatoes, chopped coriander and the salt and pepper. Saute the mixture for 2 mins and switch off the flame. Let the mixture cool to a normal temperature.
    Addition of Green Pepper
    Addition of Green Pepper
    Adding the Salt and Pepper
    Adding the Salt and Pepper
    Coriander leaves
    Coriander leaves
    Mashed potatoes
    Mashed potatoes

    The veggie mixture
    The veggie mixture
  5. Meanwhile, in a bowl, take the flour and add the salt and water slowly and mix it to form a runny batter. I used around 1/4 cup of water and later added 2 tbsp.
  6. Once the veggie mixture is at room temperature, remove the stalk of the mushrooms and stuff them in the center.

    Stuffing of the mushrooms
    Stuffing of the mushrooms
  7. Then dip individual mushroom into the flour batter, and then coat it with the oats.
    Dipping in the batter
    Dipping in the batter
    Coating with Oats
    Coating with Oats

    Before frying
    Before frying
  8. In the meantime, in a wide bottomed pan, add a cup of oil and make it ready for the deep frying.
  9. Once the oil is heated up, add the oats crusted mushrooms and fry it till golden brown.

    Frying in the Oil
    Frying in the Oil

Serve it with the dip of your choice with a cup of tea or coffee. Perfect party appetizers and snacks for holidays.

Stuffed Mushroom Nuggets
Stuffed Mushroom Nuggets

 

Veggie Stuffed Mushroom Nuggets
 
Author:
Recipe type: Appetizer
Serves: 2
Prep time:
Cook time:
Total time:
 
Veggie Stuffed Mushroom Nuggets is an appetizer, where the Mushroom is stuffed with flavored veggies and batter fried with a layer of oats crusting.
Ingredients
  • Button Mushrooms - 8 to 10 pieces, stalks removed
  • Garlic - 2 tbsp, finely chopped
  • White Onion - ¼ cup, finely chopped
  • Green Bell Pepper - ¼ cup, finely chopped
  • Boiled Potato - 1 medium sized, Mashed
  • Black Pepper - 4, freshly crushed
  • Salt - according to taste
  • Vegetable Oil - 2 tsp
  • Vegetable Oil - 1 cup, for deep frying
  • All Purpose Flour - ¼ cup
  • Old Fashioned Rolled Oats - ¼ cup
Instructions
  1. Heat a pan, add 2 tsp of oil.
  2. Add the finely chopped garlic to the pan and saute for a min so that the oil gets the garlic flavor.
  3. Then to the pan, add the chopped onions and saute it till light brown.
  4. Once onions are cooked, add the chopped Green Bell Pepper and saute it for a min. Add the mashed potatoes, chopped coriander and the salt and pepper. Saute the mixture for 2 mins and switch off the flame. Let the mixture cool to a normal temperature.
  5. Meanwhile, in a bowl, take the flour and add the salt and water slowly and mix it to form a runny batter. I used around ¼ cup of water and later added 2 tbsp.
  6. Once the veggie mixture is at room temperature, remove the stalk of the mushrooms and stuff them in the center.
  7. Then dip individual mushroom with the flour batter, and then coat with the oats.
  8. In the meantime, in a wide bottomed pan, add a cup of oil and make it ready for the deep frying.
  9. Once the oil is heated up, add the oats crusted mushrooms and fry it till golden brown.

 

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