Stuffed Portobello Mushrooms with Paneer-Millet-Pecan Filling & Pecan Korma Sauce

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.