Stuffed Mushroom In Gravy

I love mushrooms. They look cute, taste awesome, and can be used in any dish to give it an exotic look. The regular dishes, I make with mushroom give it a great taste but today, I wanted to try something different.

I have tried stuffed mushrooms in many restaurants and seen many recipes for it. But never gave it a try. As I was thinking on innovating a dish with mushrooms, I thought why not try stuffed mushrooms.

The question now was how.

I didn’t want the usual stuffing used in restaurants. So, I filled it with exotic Indian whole masala’s. Here’s what I used for this recipe:


For Stuffed Mushrooms

  • Button Mushrooms: 1 packet or 12-15 pieces.
  • Oil: 1 tablespoon
  • Peanuts: 1 tablespoon
  • Gram flour: 2 tablespoon
  • Sesame seeds: 1 teaspoon
  • Black Mustard seeds: 1 teaspoon
  • Cumin Seeds: 1 teaspoon
  • Whole Dried Red Chili: 3-4 pieces
  • Black Pepper: 1 teaspoon
  • Coriander seeds: 1 teaspoon
  • Salt: As per Taste
  • Red Chili Powder: 1 teaspoon
  • Turmeric Powder: 1 teaspoon

For Gravy

  • Finely Chopped Onions: 1 medium sized
  • Finely Chopped Tomato: 1 small
  • Onion and Tomato Paste: 1 cup (take approx. one large onion and two medium size tomatoes)
  • Cashew paste: ½ cup (around 5-8 cashew)
  • Oil: 3 tablespoon
  • Salt: As per taste
  • Red Chili Powder: 1 teaspoon
  • Turmeric Powder: 1 teaspoon


  • To make stuffed mushrooms first clean them. Cut the stem carefully, chop it into pieces, and keep aside.
  • Next, make a small space in mushrooms, by scrapping it from between.
  • Soak them in water and prepare for stuffing.
  • To make stuffing, heat oil in a pan
  • Add cumin and black mustard seeds.
  • After it crackles, add rest of the spices except gram flour and salt, red chili powder & turmeric powder.
  • When the whole spices change the color, add gram flour, and roast it quickly. Do not overcook it or the gram flour will be burnt.
  • Once gram flour turns into light brown, turn off the burner and transfer the spices into a mixer grinder.
  • Grind it into a fine paste.

  • Add rest of the spices to the stuffing.
  • Using a spoon, fill the mushrooms with the stuffing and keep aside.

  • In the same pan, heat oil.
  • Put the stuffed mushrooms and slow roast it from both side till mushrooms turn into golden brown.
  • Keep the cooked mushroom aside.

  • Add chopped mushroom stem pieces and onion. Cook it till onion turn translucent.
  • Add tomatoes and let it cook till tomatoes are tender.
  • Now add tomato and onion paste, add powdered spices, and cook it till oil separates.
  • Now add cashew paste and let the gravy thicken.
  • In the end, careful add stuffed mushrooms so they are well-covered with the gravy.

  • Let it stem for 5-10 minutes.
  • Serve it hot with roti or rice.
I hope you all enjoy this dish as much I did. Do try it and share your experience in the comments below.
Post a Comment

Popular Posts