A quick and easy recipe for cheesy spiced mushroom parathas

Ingredients:
8 parathas (homemade or store-bought)
250g portabellini mushrooms, sliced
1 Tbsp curry powder
1 cup peas, fresh or frozen
½ cup fresh coriander, roughly chopped
½ cup spring onions, finely sliced
1 fresh chilli, seeds removed and diced
200g mozzarella cheese, grated
Salt and pepper, to taste
Ghee or olive oil, for cooking

How to :
Heat a spoonful of ghee or a drizzle of olive oil in a frying pan. Cook mushrooms with curry
powder and season. Once
they are golden brown set aside.
Blanch peas in boiling water. Drain and place in a large bowl.
Mash peas roughly using a fork. Add the coriander, spring onion, fresh chilli and mozzarella.
Mix and season.
Stir through the curried mushrooms.
Cook parathas according to package instructions. Once lightly golden brown on both sides,
place on a board. Spoon the mushrooms filling evenly onto 4 of the parathas.
Sandwich them closed with the other 4.
Return each stuffed paratha to the frying pan on medium

low heat. Cook on both sides until
golden brown and the cheese has melted.
Slice and serve

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This recipe was developed for the South African Mushroom Farmers Association (SAMFA)