No Onion No Garlic Stuffed Mushrooms – Delicious Jain-Friendly Appetizer

Name: Stuffed Mushrooms
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 servings
Cuisine: Indian
Ingredients: 200.00 gm Mushroom; 3.00 pieces Tomato; 8.00 pieces Kaju (Cashew); 1.00 inch Ginger; 1.00 piece Green chilli; 1.00 tsp Coriander powder; 0.50 tsp Turmeric Powder; 0.50 tsp Red chilli powder; 1.00 tsp Kashmiri Red chilli powder; 1.00 tsp Kasoori methi; 0.50 tsp Garam masala powder; 0.25 cup Malai (Cream); 1.00 handful Coriander leaves finely chopped; 1.00 to taste Salt; 3.00 tbsp Oil; 1.00 for gravy Water

Delight your taste buds with our No Onion No Garlic Stuffed Mushrooms, a flavorful and wholesome vegetarian appetizer made with fresh mushroom caps filled with a creamy paneer and spice blend. Baked to perfection, these mushrooms offer a melt-in-the-mouth texture with a satisfying balance of mild spices and earthy flavor.

Perfect for Sattvic and Jain-friendly diets, these stuffed mushrooms are free from onion and garlic yet full of rich, aromatic taste. Ideal for parties, festive occasions, or light dinners, they bring gourmet flavor to your plate — simple to prepare and elegant to serve.

🌿 Pure Vegetarian · No Onion · No Garlic

Stuffed Mushrooms

Reference Cooking Video

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Prep Time 15 min

Cook Time 25 min

Difficulty Medium

Servings

format_list_bulleted Ingredients

16 items

Quantities scale automatically with servings

200.00 gm Mushroom
3.00 pieces Tomato
8.00 pieces Kaju (Cashew)
1.00 inch Ginger
1.00 piece Green chilli
1.00 tsp Coriander powder
0.50 tsp Turmeric Powder
0.50 tsp Red chilli powder
1.00 tsp Kashmiri Red chilli powder
1.00 tsp Kasoori methi
0.50 tsp Garam masala powder
0.25 cup Malai (Cream)
1.00 handful Coriander leaves finely chopped
1.00 to taste Salt
3.00 tbsp Oil
1.00 for gravy Water

checklist Step-by-Step Instructions

1
Wash and clean the mushrooms thoroughly. Remove the stems to create a cavity for stuffing.
2
Finely chop the mushroom stems and sauté them with a little oil, salt, and spices. Stuff this mixture back into the mushroom cavities.
3
In a blender, make a smooth paste of tomatoes, cashews, ginger, and green chilli.
4
Heat oil in a pan. Add the prepared tomato-cashew paste and sauté until the oil separates from the masala.
5
Add coriander powder, turmeric powder, red chilli powder, Kashmiri red chilli powder, and salt. Mix and cook for a few minutes.
6
Add malai (cream) and cook on low heat while stirring continuously.
7
Add water to adjust the gravy consistency. Bring it to a boil.
8
Add crushed kasoori methi and garam masala powder. Gently place the stuffed mushrooms into the gravy.
9
Cover and simmer for 5-7 minutes until the mushrooms are tender.
10
Garnish with freshly chopped coriander leaves and serve hot with naan or paratha.