It was super delicious, so sharing the recipe: Cheese Mushroom on a Bed of Pomelo
Super Delicious Cheese Mushroom on Bed of Pomelo
Mushroom with stems – 6-7
Finely Chopped onion – 2 tbsp
Finely chopped garlic – 1 tbsp
Batabi lebu/Pomelo Flesh – 1 cup
Black & white pepper mix – 2 tbsp divided into 3 portions/
Lemon mustard vinaigrette – 1 tsp(optional) or alternatively use mustard paste/crushed mustard seeds.
Grated Mozzarella Cheese – 3 tbsp
Black Olives – 4 sliced
Fresh Cilantro for garnishing
Olive oil – 1 tbsp
Salt to taste
Thoroughly wash the Mushrooms in running water. Remove the stems.
Finely chop the stems. Keep aside.
Crush the peppers. Mix 1 tsp pepper with salt & 1 tsp of olive oil.
Coat the mushroom heads with the pepper mix. Keep aside/
Heat 1 tsp of olive oil in a pan. Add garlic. Sautee for 1 min.
Add chopped onion. Fry till lightly browned.
Add chopped mushroom stems. Cook it for 3 mins or till the moisture released by the mushrooms dries.
Add mustard vinaigrette, a little salt, and 1 tsp pepper.
Sautee for ½ min and transfer it to a bowl.
The filling is ready to be stuffed in the heads of mushrooms.
Spoon the fillings in the center of the mushrooms.
The mushroom does not have much hollow space for the filling so press it little.
Now spoon the grated cheese generously over the filling.
Brush the silver foil with oil.
Arrange the mushrooms over the foil.
Set the foil in Air fryer basket.
Spoon the balance oil over the mushrooms.
Bake it in the preheated air fryer at 180oC for 10 mins.
When the mushrooms are baking prepare the sauce.
Mix 1 tbsp of mayo with mustard paste or mustard vinaigrette.
Mushrooms are ready to serve.
Spread the pomelo flesh on a serving plate.
Sprinkle with black salt and pepper.
Spoon the sauce where you want to place the mushrooms.
Place the mushrooms over the sauce.
Top it with sliced olives and a sprig of cilantro or coriander leaves.
The stuffed mushroom is ready to dig in.
Prepared, tried, and tested Reena Mukherjee