recipe: Mushroom Loaded Parathas

Makes 4 parathas


  • 8 parathas (homemade or store-bought)
  • 250g portabellini mushrooms, sliced
  • 1 Tbsp curry powder
  • 1 cup peas, fresh or frozen
  • ½ cup fresh coriander, roughly chopped
  • ½ cup spring onions, finely sliced
  • 1 fresh chili, seeds removed and diced
  • 200g mozzarella cheese, grated
  • Salt and pepper, to taste
  • Ghee or olive oil, for cooking


  • Heat a spoonful 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 chili, 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 4.
  • 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!

This recipe was kindly sponsored by the South African Mushroom Association


Leave a Reply

Your email address will not be published. Required fields are marked *

Social Media

Most Popular

Get The Latest Updates

Subscribe To Our Weekly Newsletter

No spam, once a week post updates only.


On Key

Related Posts