Servings - 2 

Ingredients:  

• 400g white mushrooms  

• Ghee                                             

Stuffing: 

• Chopped mushrooms stems 

• 1/2 teaspoon ginger - garlic paste  

• 1tablespoon cream  

• 1/2 teaspoon ghee 

• 1 teaspoon coriander powder 

• 1/2 teaspoon chili powder 

• 1/2 teaspoon garam masala 

• 1/2 tablespoon corn starch 

• 1/4  mozzarella cheese 

• Salt & pepper to taste

  

Marinade: 

• 1/2 teaspoon ginger - garlic paste  

• 1 teaspoon ghee 

• 1 tablespoon cream  

• 1/4 cup thick/hung yoghurt 

• 1/2 teaspoon chilli powder 

• 1/2 teaspoon garam masala 

• 1/2 teaspoon coriander powder 

• 1 tablespoon cornstarch 

• 1 teaspoon kasuri methi, dried fenugreek leaves 

• Salt & pepper to taste 

• 2 tablespoons lemon juice  

Method:  

1. Clean the mushrooms and remove the mushroom stems by twisting and pulling them out.  

2. Chop all the mushroom stems finely and set them aside.  

3. Transfer the chopped stems into a bowl, and add the ginger-garlic paste, cream, ghee, coriander powder, chilli powder, garam masala, cornstarch, and mozzarella cheese.  

4. Mix well, then add salt and pepper. 

5. Mix thoroughly. 

6. Now, take the prepared mushrooms and fill them with this filling, ensuring they are filled well.

7. Next, take a bowl and add ginger-garlic paste, ghee, cream, yoghurt, chilli powder, garam masala, coriander powder, cornstarch, kasuri methi, salt, pepper, and lemon juice.  

8. Mix the marinade thoroughly. 

9. Add the stuffed mushrooms to the marinade, making sure all the mushrooms are well coated.

10. Allow them to rest for 10 minutes, and then thread them onto skewers. 

11. Brush some ghee on the grill pan or nonstick pan.  

12. Place the skewers and rotate them for 30 seconds on each side until the mushrooms get a little charred. 

13. Squeeze some fresh lime juice on top and serve immediately with mint chutney and onion slices.