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
Preparation time
10 min



Fit Foodie Recipe Score


Regular Recipe Score

Fit Foodie Meter was developed in consultation with the Indian Dietetic Association

This recipe scores more than regular recipe because it uses mostly healthy ingredients like vegetables, paneer and Saffola Veggie Twist oats and is air fried.


  • 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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