Mushroom Loaded Parathas

Looking for the perfect accompaniment to your #MeatFree Curry tonight? Take a look at these delectable, oozy, cheesy Mushroom Parathas. I’ll even skip the curry if the side dish looks this good!


  • 16 parathas (homemade or store bought)
  • 500 g portabellini mushrooms, sliced
  • 2 Tbsp curry powder
  • 2 cup peas, fresh or frozen
  • 1 cup fresh coriander, roughly chopped
  • 1 cup spring onions, finely sliced
  • 2 fresh chilli, seeds removed and diced
  • 400 g mozzarella cheese, grated
  • Salt and pepper, to taste
  • Ghee or olive oil, for cooking


  • Heat a spoonful of ghee or a drizzle of olive oil in a frying pan. Cook mushrooms with curry powder and season. Once they are golden brown set aside.
  • Blanch peas in boiling water. Drain and place in a large bowl. Mash peas roughly using a fork. Add the coriander, spring onion, fresh chilli and mozzarella. Mix and season.
  • Stir through the curried mushrooms.
  • Cook parathas according to package instructions. Once lightly golden brown on both sides, place on a board. Spoon the mushrooms filling evenly onto 4 of the parathas. Sandwich them closed with the other
  • Return each stuffed paratha to the frying pan on medium-low heat. Cook on both sides until golden brown and the cheese has melted. Slice and serve!


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