Button mushroom (canned) – 16
Grated processed cheese – 40 gms
Ginger (chopped fine) – 5 gms
Green chilli (chopped fine) – 5 gms
Onion (chopped fine) – 5 gm
Parsley (chopped fine) – 5 gm
Bread crumbs – 100 gm
Refined flour – 30 gm
Parsley and green chilli (chopped fine)
– 5 gm
White pepper – Few pinches
Segregate the tail of mushrooms carefully without spoiling the natural shape of the head of mushrooms.
Mix the ingredients number 2, 3 & 4 together well, so as to form the filling.
Stuff the above filling into the hollow portion of mushroom head.
Club together one mushroom with other by attaching the filled portion of mushrooms each other and insert one tooth pick through the centre of clubbed mushrooms
Make a thick and smooth batter with refined flour parsley and green chilly.
Dip the clubbed mushroom in the above batter and apply bread crumbs, deep fry in moderate hot oil till it turns into golden brown