Savoury Bread Baskets

Spicy corn and peas stuffed bread slices baked in muffin moulds. This is a Sanjeev Kapoor exclusive recipe.

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Savoury Bread Baskets

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Main Ingredients White Bread Slices, Fresh Cream
Cuisine Fusion
Course Snacks and Starters
Prep Time 6-10 minutes
Cook time 21-25 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Veg

Ingredients list for Savoury Bread Baskets

  • 4 White Bread Slices
  • Fresh Cream 2 teaspoons + for brushing
  • 2 teaspoons Onion chopped
  • 1 teaspoon Garlic chopped
  • 10-12 Mushrooms sliced
  • 1/4 cup Boiled green peas
  • 1/4 cup American corn kernels boiled
  • to taste Salt
  • to taste Crushed black peppercorns
  • 1/2 cup Fresh cream
  • 5 tablespoons Grated processed cheese
  • for garnishing Fresh parsley sprigs


  1. Preheat the oven at 200° C.
  2. Trim edges of the bread slices and flatten them with a rolling pin so that they become thin.
  3. Heat two teaspoons melted butter in a non-stick pan, add onion and garlic and sauté till fragrant. Add mushrooms and sauté on high heat till the moisture evaporates.
  4. Add green peas and corn kernels and toss well. Add salt and crushed peppercorns and toss to mix.
  5. Add cream and one tablespoon grated cheese, mix well and cook for two minutes.
  6. Brush the bread slices with melted butter and put them into four individual silicon muffin moulds to make baskets. Fill the baskets with the cooked mushroom mixture and top with one tablespoon grated cheese.
  7. Place the moulds in the preheated oven and bake for seven to eight minutes.
  8. Remove from moulds and serve hot garnished with parsley sprigs.

Nutrition Info

Calories 788
Carbohydrates 25.7
Protein 68.1
Fat 45.1