Cheesy Mushrooms with Chimichurri sauce





Hack into Chef Marlon Lobo’s Gourmet Food 5’iles and cook in 5 easy steps.

South American flavours are palatable to Indians because of similar ingredients commonly used in our kitchens. Chimichurri sauce is one such flavour. Try this recipe inspired by Grelha of Margao.



Button mushrooms – 8 no.

Processed cheese (grated) – 1 cup

Oregano – 1 tsp

Chopped parsley – 2 tbsp

Chilli flakes – 1tbsp

Pepper & salt – to taste

Flour – 1 tbsp

Corn flour – 1tbsp

Bread crumbs – 3 tbsp

Oil for frying


For the chimichurri sauce:

Parsley  – 1 hand full

Coriander – ½ hand full

Garlic – 3 cloves

Creen chilli – 1 no.

Red chilli flakes – ¼ tsp

Vinegar – 4 tbsp

Oregano – a pinch

Salt & pepper – to taste


1)      Begin the recipe by prepping & collecting all the ingredients. This is called ‘Mise en place’

2)      To prepare the stuffing, in a clean bowl, mix together the cheese, ½ tsp of oregano, chilli flakes   tea spoon of parsley, salt & pepper. Mix well & keep aside.

3)      Stuff each mushroom by first removing the stems. Then lightly fill about a tea spoon of the cheese stuffing into each mushroom cap gently there by not breaking the mushroom caps. Prepare a thin batter to coat the mushrooms made from the flour, corn flour, oregano, chilli flakes & parsley. Dip the mushrooms in the batter & roll over the bread crumbs to coat evenly.

4)      For the sauce, blend all the ingredients in a blender, keeping the ingredients a bit course. Mix mayonnaise in the chimichurri to make a dipping sauce. Taste & season.

5)      Finally fry the mushrooms in preheated oil till golden brown & serve!!

Share on Pinterest