Stuffed Apetina Paneer Mushroom

  • Cook: 30 min
  • Servings: 2

Ingredients

For the mushroom

  • 2 large field mushrooms
  • 200 g Apetina® Paneer chopped
  • 2 tbsp olive oil
  • 0.5 eggplant chopped
  • 2 cloves crushed garlic
  • 8 chopped tomatoes
  • 2 sprigs thyme
  • 2 tsp smoked paprika
  • 6 6 basil leaves ripped
  • dl splash of white wine

For the crumb

  • 2 toasted slices bread
  • 2 sprigs thyme
  • salt
  • pepper
  • 4 chives chopped

For the topping

  • 4 tbsp balsamic glaze
  • 8 mint leaves
  • 2 tbsp pomegranate seeds

Add the oil to a hot pan, add the leeks, aubergine and season with salt and pepper, garlic and the paneer cheese.

Add the chopped tomatoes, thyme, basil and a splash of white wine, cook until everything is softened through.

Add the bread, thyme, salt and pepper and chives to a blender and mix to a rough crumb.

Add the field mushrooms to a tray, add the softened veg and lastly the breadcrumbs over the top, press down to secure the breadcrumb mix to the vegetables and cheese.

Drizzle with balsamic glaze and Roast in the oven at 180c for around 20 -25 mins.

Garnish with balsamic glaze, mint leaves and a scattering of pomegranate seeds.

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