Baked Broccoli and Mushroom Bites

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A truly delicious tea time snack prepared with such flavourful vegetables like broccoli and mushrooms!

I make these bites very often for tea parties and it accompanies well with a hot cuppa and good conversation with friends or family. The taste of broccoli is quite distinct but soon gets merged with the flavour of cheesy mushrooms. Potato gives it body and is the perfect binder.

I have used Britannia cream cheese which is quite easily available. You can use any. Mascarpone or Philadelphia cheese will only enhance the taste further!

You can use any processed cheese. Here I have grated Amul tin cheese.

Serves 2

brocoli and mushroom bites ingredients

1. Broccoli – 5-7 florets, washed and cleaned well

2. Mushroom – 7-8, washed and cleaned

3. Carrot – 1 small

4. Potato – 2 small

5. Cream cheese – 2 tbsp

6. Processed cheese – 1/2 cup, grated

7. Red chilli flakes – 1 tsp

8. Oregano flakes – 2 tsp

9. Salt to taste – 1 tsp or to taste

10. Pepper powder – 1/2 tsp

11. Olive Oil – 1 tbsp + 2 tbsp for brushing


1. Chop the stem of broccoli pieces and then chop the floret as finely as possible. Similarly, break off the stem of the mushroom and chop each finely. Peel and grate the carrot and potatoes.

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2. Heat 1 tbsp of olive oil in pan and add all the vegetables together. Fry them on medium heat for 2-3 minutes, stirring continuously. The mushrooms will leave water. Then increase the heat and stir-fry until the water dries up.

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3. Add the remaining ingredients – except the remaining olive oil which will be used for brushing. Mix in the cream cheese, grated processed cheese, red chilli flakes and oregano flakes.


4. Refrigerate the mixture for an hour. That way it will be easier to bind them into small tikkies.


5. After an hour, take about a tablespoon of mixture and make a round ball of it. It should be the size of a lemon. Then slightly flatten it to form a small tikki. Shape the entire mixture into small bite sized tikkies. You can even make them medium size. 


6. Place the prepared tikkies on a plate and cover the plate with a foil. Refrigerate again for about an hour. That way the tikkis will firm up into their shape.    


7. After an hour, pre-heat the oven at 220 degrees for 5 minutes.


8. Now brush each tikki with olive oil and place them on a baking tray. Place the baking tray in the oven and bake at 220 degrees for 15 minutes. Then remove from oven and flip over  each tikki. Brush this side with olive oil again and bake again for another 10 minutes.

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9. Remove the baked tikkies gently from the baking tray and serve with tomato ketchup. 

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