Ingredients :
40 Mushrooms

Method :
1. Wash the mushrooms & peel off the outer layer.
2. Remove the stems.

Ingredients for Stuffing
2tbsp Butter
2 Garlic Cloves
Half Small Onion
1tbsp Red Bell Peppers
1tbsp Capsicum
1 - 2tbsp Chopped mushroom stems
1tbsp All Purpose Flour
1/2 Cup Milk
1/2tsp Salt or as per taste
1/2tsp Black Pepper Powder
1/2tsp Oregano
1tsp Chilli Flakes
1tsp Sugar
1/2 Cup Mozarella Cheese
1/2tsp Aromat Powder
1/4 cup Boiled Sweet Corn

Method :
1. Heat butter in a pan.
2. Add chopped garlic. Saute for a few seconds.
3. Add onion. Saute till translucent.
4. Add bellpeppers & mushrooms. Saute for 1 - 2 mins.
5. Add flour and saute for 1 - 2 mins.
6. Add milk and mix well.
7. Add salt as per taste, black pepper, oregano, chilli flakes, aromat powder and sugar. Mix Well.
8. Turn off flame and mix in the mozarella cheese and boiled corn. Let the stuffing cool.
9. Stuff the mushrooms with prepared stuffing.
10. Secure 2 musrooms with 2 wooden toothpicks.

Ingredients for Batter:
1/2 cup All Purpose Flour
1/4 cup Cornflour
A Pinch of Salt
1/4tsp Black Pepper Powder
Panko Bread Crumbs
Oil for Deep Frying

Method :
1. Mix all purpose flour, cornflour, salt & black pepper powder with a little water to form a thick batter.
2. Dip the mushrooms in batter and coat with panko bread crumbs.
3. Refrigerate panko coated mushrooms in fridge for 15 mins before frying.
4. Heat oil for deep frying. When oil is hot. Keep flame on medium and put the mushrooms and deep fry on medium flame till light golden brown.
5. Cut the mushroom duplex between the 2 toothpicks and enjoy with schezwan sauce