Crispy, crunchy cheese and mushroom samosas - little bite sized appetisers made with the simplest ingredients: the perfect finger food recipe.
The perfect marriage of two best friends: mushroom and cheese in a crunchy samosa wrapper, fried to perfection giving you the best crispy appetiser, these cheese and mushroom samosas are perfect finger food option for your next party.
If you follow me since long, then you know by now how much I love creating recipes with cheese and mushroom. This combination makes the best pasta and the best ever breakfast toast. Now I have my favourite bite sized appetiser recipe too. (confession: I still love this less than my puff pastry recipes ;))
This cheese and mushroom samosa must be far away from its Indian (real) friend --> traditional punjabi samosa made with potatoes, but it is a good friend - a foreign friend, that is gourmet and still so flavourful.
Things you need to make these yummy mushroom and cheese samosas?
- mushrooms - I used regular button mushrooms for this recipe: finely chopped. cooked in some butter with garlic and parsley. You can use dried or fresh parsley for this recipe. Both should work fine.
- cheese. Good grated mozzarella cheese. Add this once the mushrooms have cooled down.
- samosa wrappers - key element: very good quality samosa sheets or wrappers that give you the crispiest samosas with the perfect golden brown colour.
These samosa wrappers by SWTIZ (SWITZ samosa dough sheets/ wrappers/ samosa patti) were perfect for this recipe. They are super thin and so easy to use and give you the perfect crispy texture upon frying.
Fold the samosa wrappers into small triangles.
Deep fry until golden brown and serve with tomato ketchup or homemade coriander chutney.
Looking for variations?
- simple potato mixture from these sesame toasts
- mushroom and onion filling from these mushroom puffs
- corn and cheese mixture from these chilli cheese corn toasts
- chilli garlic and chicken mixture from these chicken puffs
- eliminate the mushrooms and make then with JUST cheese (like this below) 😀
Want to make them vegan?
- skip the cheese and add some sautéed onion and together with mushrooms this will make a wonderful vegan mushroom filling for your (already vegetarian) samosas.
Scroll down for the recipe card for these amazing cheese and mushroom samosas.
Some more mushroom recipes from the blog:
- creamy spinach and mushroom pasta
- mushroom gyozas (pan fried dumplings)
- mushroom ramen (or maggi) noodles
- three cheese mushroom toast
- mushroom puffs
- step by step mushroom vol au vents
- creamy balsamic mushrooms pasta
- one pot garlic butter mushroom rice
Cheese and Mushroom Samosas
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 15 1x
Description
Crispy, crunchy cheese and mushroom samosas - little bite sized appetisers made with the simplest ingredients: the perfect finger food recipe.
Ingredients
- 2 tbsp butter
- 200 grams or 2 1/2 cups mushrooms (finely chopped)
- 1/2 tbsp garlic (chopped)
- salt
- pepper
- 1 tbsp parsley (dried or fresh)
- 75 grams or 3/4 cup grated mozarella cheese
- 15 SWITZ samosa dough sheets
- 1/2 cup water
Instructions
- In a pan, heat butter and add mushrooms and garlic to it. Let cook until the mushrooms are light brown in colour.
- Add salt, pepper and parsley and cook for additional one minute. Take this off the flame and let cool for 10-15 minutes. Add the grated cheese.
- Transfer 1 1/2 to 2 tbsp of mushroom and cheese mixture to the SWITZ samosa wrapper and shape and seal with the help of water.
- Deep fry until golden brown and serve.
This blog post is sponsored by SWITZ. Thank you for supporting brands that are making this site possible. Click here to buy SWITZ samosa dough sheets/ wrappers/ samosa patti.
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