Stuffed mushroom capsicums Recipe

Tasty with an overload of Proteins best describes Veggie Twist Oats Mushroom Recipe. A filling made with Saffola Veggie Twist Oats along with some paneer and vegetables filled in mushrooms and air fried for making an amazing appetizer. Sprinkle a bit of cheese for small indulgence. 

Cooking time
20 min


    • Button Mushroom
    • Saffola Active Oil – 1 tsp
    • Carrot – 2 tbsp ( Finely chopped )
    • Celery – 2 tbsp ( Finely chopped )
    • Paneer – ¼ cup ( Grated )
    • Salt to taste
    • Black pepper powder – ½ tsp
    • Saffola Veggie Twist Oats – 40 g
    • Cheddar Cheese – 50 g ( Grated )

How to make Stuffed mushroom capsicums


    • Pre heat the air fryer to 180 degrees C.
    • Clean mushrooms with a damp paper towel. Carefully break off stems, such that only the caps are left. Chop stems extremely fine, discarding tough end of stems.
    • Heat Saffola Active oil in a pan.
    • Once the oil is hot, add mushroom stems, carrot, celery, paneer, salt, black pepper powder and Saffola Veggie Twist oats.
    • Cook on medium heat for 5-6 minutes.
    • Stuff this filling in the mushroom caps
    • Arrange the mushrooms on the tray of the air fry and sprinkle cheese on top.
    • Air fry for 5-6 minutes.
    • Serve hot.
    • Baked Churros


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