Wholesome canape’s of mushrooms stuffed with an appetising mix of eggs akuri relished as a flavorful snack on fun and frol season of Navratri garba.


1. Large Button mushrooms — 10-12 each
2. Eggs – 4
3. Ginger and garlic – fine chopped – 1 tbsp each
4. Anardana powder – 1 tsp
5. Onion – 2 chopped
6. Tomato – 2 , deseeded and chopped
7. Capsicum red , yellow , green each – 1 julienned
8. Garam masala – 1/2 tsp
9. Jeera- 1 tsp
10. Bread crumbs and fried cashewnut powder – 2 tbsp each mixed together
11. Red chilli powder – a generous pinch
12. 3 sliced green chilli)
13. Brown onion slices 3 tbsp
14. Lemon juice – 2 lemons squeezed
15. Meetha kewra / gulab jal – few drops
16. Curry leaves – a few
17. Desi ghee – 2 tsp
18. Salt – to taste
19. Chat masala – for sprinkling on top while serving


1. Clean ,destem mushrooms retaining the caps and whisk the eggs separately
2. Fine chop the stems to little bits
3. Fine chop green chillies , garlic, ginger, onions, tomatoes . Saute a minute or so and chopped mushroom stems, peppers ,browned onion , eggs
4. Saute till the mushrooms sweat out all the water and the mixture is dry, add the herb and mix. Set aside to cool
5. Baste the caps on the outside , dust with breadcrumbs and cashewnut powder mix
6. Fill a little of the stuffing into each cap, and top with another shell of mushroom in a sandwich manner
7. Pre-heat oven or grill mode for 10 minutes . Grill the mushrooms till the crumbs turn a light brown, and the mushrooms start developing streaks of brown

Serve hot topped with brown onion slices , julienne of veggies and sprinkled chat masala for punch of flavours

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