Mushrooms Stuffed With Carrots And Mint Mayo Recipe

Mushrooms stuffed with carrots and Mint Mayo is an easy bite sized snack. Mushroom caps are stuffed with a mixture of carrots and Del Monte Mint mayo to make this crowd-pleasing appetizer. The delightful Del Monte mint mayo bursting with flavor adds zing to the filling and is sure to please those who are not very fond of Mushrooms. The crushed groundnuts add crunch as well as improve the health quotient. Serve Mushrooms Stuffed With Carrots And Mint Mayo as a party appetizer or as an evening snack.  Button mushrooms, Carrot (Gajjar), Del Monte Mint Mayo, Onions, Garlic, Roasted Peanuts (Moongphali), Whole Black Peppercorns, Extra Virgin Olive Oil, Salt   10-12 Button mushrooms , cleaned, stems removed 1/2 Carrot (Gajjar) , peeled and grated 2-3 tablespoons Del Monte Mint Mayo 1 tablespoon Onions , chopped 1 Garlic , crushed 2-3 tablespoons Roasted Peanuts (Moongphali) , crushed 1/2 teaspoon Whole Black Peppercorns , crushed 1 tablespoon Extra Virgin Olive Oil Salt , to taste     15   20     To begin making Mushrooms Stuffed With Carrots And Mint Mayo Recipe, first pre- heat the oven to 190 degree Celsius.Lightly grease a mini muffin pan or baking sheet with few drops little oil.Chop the mushroom stems.In a small pan, heat the oil. Add garlic, onion and sauté for a few seconds.Add the carrots and chopped mushroom stem. Sprinkle some salt and sauté for 1 minute or till the carrots and mushrooms sweat out. Take it off the heat.Add black pepper and Del Monte Mint Mayo.Using a spoon fill the mushroom caps with the carrot-mayo mixture.Sprinkle crushed groundnuts over it.Bake for 10-12 minutes till the mushrooms are cooked and filling slightly browns. You can alternatively pan fry the mushrooms using little oil.Serve Mushrooms Stuffed With Carrots And Mint Mayo Recipe hot as an appetizer or as an evening snack.