Stuffed Portobello Mushrooms with Paneer-Millet-Pecan Filling & Pecan Korma Sauce
Chef Vicky Ratnani Darpan, 20 Oct, 2025 12:11 PM
Grilled Portobello Mushrooms
Ingredients:
4 large Portobello mushrooms, stems removed
2 tablespoon Olive oil
1 teaspoon Garlic Paste
Salt to taste
Black Pepper to taste
Directions:
Brush mushrooms with oil, garlic paste, salt & pepper. Roast at 200°C for 10 minutes until tender but intact. Set aside.
Paneer, Millet & Pecan Stuffing Ingredients:
1 cup Paneer, coarsely crumbled
½ cup Cooked barnyard millet (or foxtail millet)
¼ cup Toasted U.S. pecans, chopped
1 teaspoon Ginger, grated
1 Green chili, finely chopped
½ teaspoon Garam Masala
½ teaspoon Cumin Seeds
¼ teaspoon Turmeric
Salt to taste
2 tablespoons Coriander, chopped
1 tablespoon Ghee or neutral oil
Directions:
1 In a pan, heat ghee. Add cumin seeds, then ginger and chili.
2 Add turmeric, garam masala, then paneer. Sauté lightly.
3 Mix in cooked millet and chopped pecans. Season with salt.
4 Finish with fresh coriander. Let the mix be dry but cohesive.
5 Cool slightly and stuff into the roasted mushroom caps.
Pecan Korma Sauce Ingredients:
1/3 cup U.S. pecans (raw, unsalted)
1 small Onion, sliced
3 cloves of Garlic
1-inch Ginger
2 pods Green Cardamom
½ teaspoon Fennel Seeds 1+1/2 tablespoons Ghee
A pinch of Turmeric
¼ teaspoon White Pepper
1.5 cups of Water or Vegetable stock
Salt to taste
Splash of cream or coconut milk (optional)
Few drops of lemon juice
Directions:
1 Sauté onions, garlic, ginger, cardamom, and fennel in ghee until soft.
2 Add turmeric and white pepper.
3 Add water/stock and bring to a simmer.
4 Blend with pecans until creamy. Strain if needed.
5 Return to pan. Adjust consistency. Finish with lemon juice.
Final Plating
1 Warm the stuffed mushroom caps in the oven.
2 Spoon warm pecan korma sauce into a pool on the plate.
3 Place stuffed mushrooms on top.
4 Drizzle a bit more sauce or chili oil.
5 Garnish artfully with micro herbs.
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