Ingredients:
Mushrooms – 20, large
Butter for basting
For the Filling:
Paneer – 200 gms, grated
Coriander Leaves – 3 tsp, chopped
Salt – 3/4 tsp
For the Marinade:
Hung Curd – 2/3 cup
Ginger Garlic Paste – 2 tsp
Mustard Powder – 1/2 tsp
Kalonji – 2 tsp
Besan Flour – 2 tblsp, roasted
Refined Oil – 1/2 cup
Salt – 3/4 tsp
Turmeric Powder – 1 tsp
Garam Masala Powder – 2 tsp
Red Chilli Paste – 1 tsp
Method:
1. Remove and discard the stems from mushrooms.
2. Wash the mushroom caps under running water and drain well.
3. Mix the filling ingredients in a bowl and mix well.
4. Scoop out the centre of mushroom caps and stuff with filling.
5. Combine the marinade ingredients in a large bowl.
6. Carefully immerse the mushroom caps into the marinade.
7. Keep aside for 60 minutes.
8. Skewer the mushrooms and roast in an oven at 180C for 5 minutes.
9. Remove and baste with butter.
10. Roast again for 3 minutes.
11. Remove the mushrooms from the skewers.
12. Serve hot with mint chutney.
