This was a lovely dish ,and everyone loved it .
Those who do not love mushroom will love this
dish .Can be served as a starter.
I had some soaked chickpeas in the fridge for
sprouting ,and used this to make the falafel
Grilled this in a clay pot,with care,and as I
wanted the chickpeas filling to be browned too.
I added a little egg on the top , before turning
the mushroom to cook on the other side.
Before adding the stuffed mushrooms,into the
clay pot ,I added a little butter with pepper
powder and curry leaves .That spread a lovely
and appetising aroma .Remember not to slow
cook mushrooms as the mushrooms will
become soggy .Medium heat is good .
So,now let’s get into the recipe .
Button mushrooms washed and stalks removed
1/2 cup chickpeas or channa
2 green chillies
A handful of coriander leaves
1 small onion chopped fine ( optional)
2 cloves garlic
1 tsp cumin seed powder
Salt to taste.
1 egg lightly beaten
1 tsp pepper powder ( coarse)
Few curry leaves
•Cut the removed stalks fine and set aside .
•Grind the chickpeas,green chillies,coriander
leaves,garlic to a paste.
•Mix in with the chopped stalks with salt to
•Stuff each mushroom with the chickpeas mix.
•Heat a flat bottomed clay pot or a non stick
•Add butter,curry leaves,pepper powder and a
pinch of salt .
•Immediately lay the mushrooms on the hot
•Cover and cook for about 7 minutes.(medium
•Pour the beaten egg on the top of each,cover
and cook for a 1 minute.
•Flip over to the other side and cook till golden
•Add butter to the sides of the mushroom only
•Remove from fire and allow the mushrooms to
be in the clay pot ( if using)for 5 minutes .
•Then remove from the pot carefully and