Gently break the stalk of each mushroom and keep aside the stalks to use in any other mushroom based recipe.
Meanwhile, preheat the oven at 180 deg C and grease a baking tray with olive oil.
Then in a bowl take all the grated paneer along with salt, mixed herbs, chili flakes and pepper powder.
Mix well, the stuffing is ready.
Now pick one mushroom cap and fill the cavity of the cap with the stuffing.
Place the stuffed mushroom caps over the greased baking tray.
Similarly make some more stuffed mushroom and place over the tray keeping space in between.
Bake for 18-20 minutes or till the mushrooms shrink a bit in size and water starts to release.
Take out from the oven and serve hot with some ketchup or any desired dip !
Notes
Don't keep the mushroom after baking without serving. Because as the mushroom cools down, it becomes too soft and soggy.
I have used the white button mushrooms here. Cremini mushrooms are also perfect for this recipe.
Always pick fairly large mushrooms so that, those cavities can be easily stuffed.
Alter the spices and herbs as desired.
Along with paneer, those stalks can be used as stuffing. If using the stalks, then finely chopped them first and saute in a pan with little oil till completely all the water released. Then mix with paneer mixture and use as stuffing.
Here I have not added those stalks, rather I keep that to use in some other mushroom-based dish.
Some grated cheese can be topped on each stuffed mushroom just before baking.
Keyword Baking, easy and quick, Gluten free, Mushroom, Snack Idea