Stuffed Mushrooms


Hard to believe we but here we are already a month into 2012! New Year resolutions made and broken already! So much for the gym I joined…I hope I can get back there soon and stick to it as well!

So here is the first dish for 2012, Mushrooms- not really my favorite but Charit and Arnav love it.  This one makes a perfect Sunday Snack! And if you in the kitchen cooking with your hubby, kid or friend, it is fun all the way!

I must tell my son Arnav is so fond of cooking and has started showing interest in various ingredients that go into cooking different dishes! He insists on making “Boost” for himself and it is a pleasure to see those little dexterous hands putting things together. He is awesome and today he cut a Kit Kat into pieces and poured a lot of Chocolate Sauce on it- just for me- to make it more chocolaty! ‘Cause that’s how I love it! Thanks You Arnav! You are such a sweetheart!

Will get to the stuffed mushrooms now! Here is how it goes!

Stuffed Mushrooms - Before Marinating

Stuffed Mushrooms - Before Marinating



7-9 mushrooms (preferably large)

For Stuffing

1 Cup paneer mashed

1 tsp Turmeric powder; 1 tsp Chaat Masala, 1 tsp dry mango powder

1 tsp Coriander Powder, 1 tsp Cumin seeds, ½ tsp Garam Masala

Chopped green coriander & salt to taste; you can also add raisins and cashew nuts if you like or cut green chilies.

Combine all ingredients together and keep aside.

For marinating- Curd- 1 small bowl- hung for 15 minutes

Mix the curd 1 tsp garlic paste, 1 tsp Turmeric Powder, Salt to taste. If you’d like add some red chili powder do so as per taste and whisk it so that it is smooth.


Wash the mushrooms and remove the stem. Scoop it out actually and clean a bit. Fill the paneer mixture prepared above in the hollow of mushrooms and keep aside. Dip the stuffed mushrooms into the curd mixture and after 15-20 minutes thread onto thin skewers. Grill in the oven till it is complete.

Serve hot with green chutney or onion rings. You can also add Kasuri methi in paneer mixture for additional flavor. Happy time Snacking!




Matar Mushroom

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Mushrooms, also known as Khumb or Dhingri in Hindi. I don’t cook them often as I am not a very big fan of this dish. However my family likes mushrooms and matar mushroom is always a hit with them.
Here is the recipe for it-

Ingredients: Serves four
1 Cup Peas (Fresh or frozen)
200 grams Button Mushroom (Khumb/Dhingri – Indian)
2 Large Onions (Ground to a paste)
2-3 Medium Sized Tomatoes (Blended to a paste)
1 Tbsp Ginger Garlic paste
50 grams nut paste (Cashew nuts preferably, boiled for 5 minutes and ground to a paste)
1 Large Bay Leaf (Tez Patta – Indian)
2-3 Cloves (Laung)
Cumin Seeds (Zeera)
1-2 Whole Red Chilli
1 Teaspoon Garam Masala
Red Chilli Powder as per taste
Salt to taste

Wash the mushrooms and blanch them in boiling water for 2/3 minutes. Wash the peas and boil them for 5/10 minutes until they are soft.
Take oil in a pan and heat it. Add cumin seeds, after a minute add bay leaf, whole red chilli and cloves. Add onion paste. Sauté this for five minutes and then add ginger garlic paste and cashew nut paste. Keep stirring this so that it does not stick to the bottom of the pan. Let this cook until the paste is light brown (approximately ten minutes) now add the tomato paste and cook and stir until the oil starts separating from the gravy. Add garam masala, salt and red chilli powder. Add the cooked peas and mushroom. Cover the pan and let the gravy cook for five minutes.
Matar Mushroom is ready to be served. You can serve it with hot chapatti, naan, bread, or rice.

Matar Mushroom served with hot Chapatti

Matar Mushroom served with hot Chapatti

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