Mushrooms stuffed with carrots and Del Monte Mint Mayo is a quick, bite sized snack. Mushroom caps are stuffed with a mixture of carrots and Del Monte Mint mayo to make this crowd pleasing appetizer. The delightful Del Monte mint mayo bursting with flavor adds zing to the filling and is sure to please those who are not very fond of Mushrooms. The crushed groundnuts add crunch as well as improve the health quotient.
This Mint mayo also goes well with crispy tikkas and vegetable sandwiches. Use it as a dip for all grilled & fried snacks like tikkas, kebabs, cutlets, etc. You can also use it as a spread for sandwiches, subs, wraps and rolls.
Ingredients
- 10 - 12 button mushrooms ,cleaned,stems removed
- 1/2 carrot ,peeled and grated
- 2 - 3 tablespoons mint mayo of Del Monte
- 1 tablespoon onion chopped
- 1 clove garlic crushed
- 2 - 3 tablespoons groundnuts roasted, crushed
- xbd teaspoon black pepper crushed
- 1 tablespoon olive oil Del Monte
- as required salt
Servings: serving
Instructions
- To begin making Mushrooms stuffed with carrots and Del Monte Mint Mayo first pre- heat the oven to 190 degree celcius.
- Lightly grease a mini muffin pan or baking sheet with few drops little oil.
- Chop the mushroom stems.
- In a small pan heat the oil.
- Add garlic, onion and sautxe9 for a few seconds.
- Add the carrots and chopped mushroom stem. Sprinkle some salt and sautxe9 for 1 minute or till the moisture evaporates. Take it off the heat.
- Add black pepper and Del Monte Mint Mayo.
- Using a spoon fill the mushroom caps with the carrot-mayo mixture.
- Sprinkle crushed groundnuts over it.
- Bake for 10-12 minutes till the mushrooms are cooked and filling slightly browns.You can alternatively pan fry the mushrooms using little oil.
- Serve hot.
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