Green chillies, chopped
Fresh coriander leaves, chopped
Black pepper powder
Cheddar cheese, grated
1 1/4 cups
Refined flour (maida), sieved
Fresh bread crumbs
Remove stems from mushrooms. Chop the stems and set aside the mushroom caps.
Make cavity in mushroom caps with the tip of a knife. Set aside. Heat one tablespoon oil in a pan.
Add garlic and onions sauté till translucent. Add chopped mushroom stems and green chillies.
Cook until all the moisture evaporates. Add coriander leaves, salt and black pepper powder.
Sauté for a minute. Remove from heat and set aside to cool. Add cheddar cheese and mix.Stuff the mushrooms caps with this mixture.
Take refined flour in a bowl. Add sufficient water to make a batter of coating consistency.
Add salt and black pepper powder to taste. Spread the breadcrumbs in a plate.
Heat sufficient oil in a kadai. Hold two mushrooms caps open end facing each other and bind them together by piercing two toothpicks through them.
Dip the mushrooms in the batter and then roll in the breadcrumbs to coat evenly.
Deep fry till golden brown. Drain and place them on an absorbent paper.
Cut into two and serve hot with tomato ketchup.