Stuffed oats mushrooms are very healthy and here its absolutetly oil-free, gluten-free, vegan recipe! They are very easy to pop into your mouth and wonderful finger foods for parties instead of the regular fried stuff! Here I'm presenting jain and veg version.
Course Appetizer
Prep Time 15 minutesminutes
Cook Time 15 minutesminutes
Total Time 30 minutesminutes
Author Dhara Shah
Ingredients
8large button mushroomsde-stemmed with only the stalks diced
4tomatoes1/2 of the top and bottom sliced off to form 8 caps, remaining tomato diced
1Tbspoats
1Tbspcoriander leaveschopped
1/2green chillidiced, optional
Salt and black pepperto taste
A pinch of oregano
Instructions
Without oil, saute the diced tomatoes. When it becomes soft, add the diced mushroom stalks and salt to release the water.
Add the oats and cook until the mixture forms a paste.
Add coriander leaves, salt, black pepper, green chilli and oregano; cook for 30 seconds.
Remove from heat and set aside to cool.
Lay the mushroom heads upside down and heap with the oats mixture as a stuffing. Top each with a tomato cap.
Place the mushroom in a frying pan with a lid.
Sprinkle some water and cover with a tight lid so it cooks in its own steam. Put heat on low and cook for 5-7 minutes or until the tomato tops are mildly cooked.
Notes
Serve hot as a appetizer garnished with fresh green coriander leaves!