Ricotta stuffed Mushrooms With Cashew & Peas Recipe

Ricotta stuffed Mushrooms With Cashew & Peas Recipe

Large Portobello mushrooms stuffed with a creamy filling of ricotta, red onion, cashew nuts, and peas, seasoned with chili and cumin, then cooked in a spiced Indian tomato sauce and served with naan.
Print Recipe Pin Recipe
Total Time 50 minutes
Course Main Course
Cuisine Indian
Servings 2

Ingredients
  

Ricotta stuffed mushrooms

  • black pepper (to taste)
  • 50 grams cashew nuts
  • 1 whole fresh chilli
  • 0.5 tsp garam masala
  • 4 whole flat mushrooms
  • 50 grams frozen peas
  • 1 whole red onions
  • 100 grams ricotta cheese
  • salt (to taste)
  • 0.5 tsp chilli powder
  • 0.5 tsp turmeric
  • 1 tsp cumin seeds

Spicy tomato sauce

  • 2 leaves bay leaf
  • 15 grams butter
  • 1 stick cinnamon sticks
  • 2 whole cloves
  • 2 cm fresh ginger
  • 2 cloves garlic
  • 1 whole onions
  • 2 grams brown sugar
  • 1 tin tinned tomatoes

Naan bread

  • 2 single naan bread

Instructions
 

  • to make the stuffing, roughly chop the cashew nuts, peel and finely chop the red onion, wash and finely chop the chilli, defrost the peas, mix the cashew, red onion, chilli, peas, cumin seeds and ricotta in a bowl to make the stuffing
  • remove the stalks from the mushrooms, place the stuffing inside the mushrooms
  • to make the sauce, heat the frying pan, add the butter, add the cloves, bay leaves and cinnamon stick, cook till the cloves swell
  • peel and chop the onion(s) finely, Add the onions to the frying pan and cook until soft, peel and grate the ginger add to the onions
  • add the mushrooms to the frying pan, cook for 5 minutes, remove the mushrooms and set a side
  • set the oven to 200C 400F or gas mark 6, peel and crush the garlic using the garlic crusher or chop finely, add to the onions, fry for a minute or two, Add the tinned tomatoes to the onions, cook for 5 minutes, Add the sugar to onion and tomato mix, cook for a minute or two
  • return the mushrooms to the frying pan, add the turmeric, chilli powder and garam masala to the frying pan, season with salt and pepper, stir the sauce around the mushrooms, cook for 5 mins
  • remove the mushrooms from the tomato sauce and place in the casserole dish, stir the sauce, add the sauce to the casserole dish, place in the oven, cook for 10 mins
  • five minutes before the mushrooms are ready, wrap the naan bread in foil and warm in the oven
  • remove the mushrooms from the oven, serve the ricotta stuffed mushrooms on a serving plate with the spicy tomato sauce
  • Remove the bread from the oven, add to the serving plate
  • if cooking extra for the freezer store the extra mushrooms in a freezable container allow to cool and then place in freezer
Keyword Ricotta stuffed Mushrooms With Cashew & Peas Recipe
Tried this recipe?Let us know how it was!
Article Categories:
Vegetable Meals

Comments are closed.