Stuffed Chili Mushrooms — with a decadent, cheesy filling and tossed in a spicy, Asian-inspired sauce, this is the ultimate Diwali appetizer! Serve in a large platter or as individual bites, and your Diwali appetizers are sorted!
WATCH HOW TO MAKE STUFFED CHILI MUSHROOMS:
We’ll start by making our decadent filling which has paneer, Parmesan cheese, hot sauce, and a little milk to thin it out. Blend this until you get a smooth plans pipeable texture.
Now, we’ll fill our mushrooms and top them with a little extra shredded cheese for that golden brown crust. Brush with some oil and bake or airfry until crispy.
For our Asian-inspired sauce, we’ll salute some celery with all our aromatics. Once these become fragrant, we’ll go in with our onions, bell peppers, and all the sauces. Let’s this come together for a minute before tossing with our baked stuffed mushrooms, spring onions, and some nuts for crunch!
Give this a quick toss and these fiery, rich Stuffed Chili Mushrooms are ready to impress! I love the combo of the creamy filling and the Indo-Chinese sauce, it truly pairs so well together! Serve these in a large platter for bigger crowds or these cute individual serving dishes and I guarantee these will be a hit!
If you like this, please try my other recipes:
- Baked Beans Layer Chaat
- Thai Paan Bites – Miang Kham
- Smoked Sprouts Bhel
- Achari Paneer Upside Down Puff Pastry
Stuffed Chili Mushrooms — with a decadent, cheesy filling and tossed in a spicy, Asian-inspired sauce, this is the ultimate Diwali appetizer! 🌶️🧀 Serve in a large platter or as individual bites, and your Diwali appetizers are sorted! 🪔🤍
- 18-20 mushrooms
- 1/4 cup paneer
- 2 tbsp parmesan cheese , or 2 cubes of Amul cheese
- 1 tsp hot sauce
- 3 tbsp milk , more as needed to make the filling a thick batter consistency
- pinch salt
- oil , for brushing
- 2 tbsp oil , for cooking
- 1 tbsp celery
- 1 1/2 tsp ginger garlic green chili paste
- 1/2 cup onions , finely chopped
- 1/3 cup mixed color bell peppers , finely chopped
- 1 tbsp tomato ketchup
- 1 1/2 tbsp light soy sauce
- 1 tbsp schezwan sauce
- 2 tsp hot sauce
- 2 tsp vinegar
- 1/4 cup green onions finely chopped
- 1/4 cup roasted cashews crushed
- green onions
- sesame seeds
-
Wash the mushrooms very thoroughly to remove any dirt and pat them dry. Take out the stems, creating a hole in the center where we can stuff our filling. Put them to the side.
-
For the filling, blend together paneer, half of the parmesan cheese, milk, and hot sauce. Fill this mixture into a piping bag.
-
Place the mushrooms cavity side up on a baking sheet and pipe them with the filling. Top them off with the rest of the cheese and brush them with oil.
-
Bake your mushrooms at 350 F / 180°C for 10 minutes.
-
While your mushrooms are baking, in a pan, heat up oil and add in your celery. Sauté it for a few minutes and then add in your ginger, green chili and garlic paste.
-
Then, add in the onions, bell peppers, and all of the sauces. Mix it together.
-
Toss in the mushrooms and mix until they are evenly coated in the sauce. Sauté it for 2-3 minutes.
-
Finish the mushrooms with cashews and green onions. Then, garnish them with even more green onions and sesame seeds. Your Stuffed Chili Mushrooms are ready, enjoy!
Recipe Video
Subscribe to my YouTube Channel for step-by-step videos.
DID YOU MAKE THIS RECIPE?
Don’t forget to tag @naturallynidhi on Instagram and hashtag it #naturallynidhi. You can also post your pictures to my facebook page.
I’d love to hear how the recipe turned out and what you think in the comment section below. Find me on 
and share your creation with me!
