Baked Stuffed Button Shrooms

“White and round
These buttons small,
Bundled with creativity
And flavors tall,
Why chop and sauté
When you can bake ‘em brown,
They taste so good
Turned upside down,
No carb, no sir
Pop in one , two , three
Pass them to fussy friends
Who live fat free,
And with leftovers some
Top with spoons of cheese,
Dress fitting tomorrow
So I need the grease...”
10-12 button mushrooms
1 medium tomato, chopped
1 small onion, chopped
¼ cup corn kernels
¼ cup green peas
1 teaspoon garlic ginger paste
½ teaspoon dried basil
½ teaspoon dried oregano
1 tablespoons olive oil
½ cup grated cheddar or gouda
Salt & pepper to taste
Wash and clean the mushrooms. Remove the stems and create hollows. Chop and keep the stems aside for later.
Heat oil in a pan. Add the ginger garlic paste and onions and cook till onions start to brown. Add the tomatoes and the dry spices, cover on medium flame and cook till tomatoes are tender. Add the corn, peas and mushroom stems, cover and cook for another 2-3 minutes. Saute on high heat for a few seconds before removing from heat. Keep aside and cool.
Grease a baking dish. Spoon one teaspoon of the mixture in the mushrooms and line in the baking tray. Sprinkle with grated cheese, pepper and a few drops of olive oil. Pre heat the oven to 180 degree C, and bake for 15-20 minutes, till the mushrooms are thoroughly cooked and reduced in size. Serve immediately. A healthy carb-free snack!