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Mushroom Cheese Bombs

Bread slices stuffed with a spicy mixed mushroom mixture, shaped into balls and deep-fried This is a Sanjeev Kapoor exclusive recipe.

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Mushroom Cheese Bombs

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Main Ingredients Button mushrooms, Dried shiitake mushrooms
Cuisine Fusion
Course Snacks and Starters
Prep Time 31-40 minutes
Cook time 21-25 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Veg

Ingredients list for Mushroom Cheese Bombs

  • 6-8 Button mushrooms
  • 6-8 Dried shiitake mushrooms soaked
  • 6-8 Oyster mushrooms
  • 4 tablespoons Emmental cheese grated
  • 3 tablespoons Cheddar cheese grated
  • 3 tablespoons Mozzarella cheese
  • 8 Bread slices
  • 1 tablespo to deep fry Oil
  • 1 1/2 tablespoons Butter
  • 1 1/2 tablespoons Garlic chopped
  • 1 Medium onion chopped
  • to taste Salt
  • 1 teaspoon Red chilli powder
  • 1/2 teaspoon Cumin powder
  • 2 tablespoons Fresh coriander leaves chopped
  • as required Refined slurry
  • for coating Semolina
  • to garnish Micro greens
  • to serve Tomato ketchup

Method

  1. Roughly chop button mushrooms, shiitake mushrooms and oyster mushrooms.
  2. Heat oil in a non-stick, add butter and let it melt. Add garlic and sauté for 1-2 minutes.
  3. Add onion, mix and sauté till translucent. Add all the mushrooms and salt, mix and sauté for 4-5 minutes.
  4. Add red chilli powder, ½ tsp cumin powder and coriander leaves and mix well. Transfer into a bowl. Add emmental cheese, cheddar cheese and mozzarella cheese and mix well.
  5. Heat sufficient oil in a kadai.
  6. Trim the edges of the bread slices. Use the trimmings to make breadcrumbs.
  7. Take some water in a shallow bowl, dip each slice in it, press to remove excess water.
  8. Place some mushroom mixture in the centre of each slice, bring the sides to the middle. press gently to seal and shape into a ball.
  9. Dip each bread ball in refined flour slurry and coat with semolina. Repeat these two processes to double coat the balls. Slide into hot oil and deep-fry till golden and crisp. Drain on absorbent paper.
  10. Arrange the balls on a serving plate, garnish with micro greens and serve hot with tomato ketchup.