Ingredients:

• Oyster mushrooms (Dhingri) – 200 g, large caps preferred

• Spinach leaves (Palak) – 1 cup, finely chopped

• Garlic (Lehsun) – 4 cloves, minced

• Onion (Pyaaz) – ½ small, finely chopped

• Butter (Makkhan) – 3 tbsp (use vegan butter for vegan option)

• Bread crumbs (Breadcrumbs / Roti ka churra) – ½ cup

• Parmesan or mozzarella cheese – ½ cup, grated (use vegan cheese for

  vegan option)

• Black pepper (Kali mirch) – ½ tsp

• Salt (Namak) – to taste

• Lemon juice (Nimbu ras) – 1 tsp

• Fresh parsley or coriander (Hara dhaniya) – 2 tbsp, chopped

Method (Step by Step):

1. Prep Mushrooms:

   • Clean oyster mushrooms gently and pat dry.

   • Keep larger caps whole (to mimic oysters).

2. Prepare Filling:

   • Heat 2 tbsp butter in a pan.

   • Add garlic and onion, sauté till soft.

   • Add spinach and cook until wilted.

   • Season with salt, pepper, and lemon juice.

   • Add 2 tbsp breadcrumbs and 2 tbsp cheese, mix well to form a thick filling. Switch off heat.

3. Assemble Mushrooms:

   • Place mushroom caps on a baking tray lined with parchment.

   • Spoon spinach mixture over each cap.

   • Top with more breadcrumbs and grated cheese.

   • Drizzle with melted butter.

4. Bake:

   • Preheat oven to 200°C (400°F).

   • Bake for 12–15 mins until golden brown and bubbly.

5. Serve:

   • Garnish with parsley/coriander.

Serve hot as a starter/snack with lemon wedges on the side.

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