• 200g mushrooms, stalks removed


  • 1 tablespoon oil
  • 2 green chilies
  • 2 onions chopped
  • 3 tablespoons walnut powder
  • 2 tablespoons milk powder
  • 1/2 inch ginger
  • 1 tablespoon California walnut pieces crushed
  • 3 tablespoons pomegranate
  • 4 tablespoons fresh coriander leaves
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon roasted cumin powder
  • 1/2 teaspoon garam masala


  1. Remove the stalk of the mushrooms and finely chop it. Keep the mushroom caps aside.
  2. Heat oil in a kadhai on medium heat. Add the onions and sauté for 4-5 minutes. Add the walnut powder and milk powder. Mix well.
  3. Add in grated ginger, crushed walnuts, mushroom stalks, pomegranate, green chilies, coriander leaves, and the ground spices. Season with salt and mix well. Remove from heat and stuff each mushroom cap with the mixture.
  4. Preheat the oven to 180°C.
  5. Place filled mushroom caps on sheet. Drizzle with oil. Bake for 20-25 minutes or till mushrooms seems roasted.
  6. Serve warm.