Scoop out mushroom stems using a scooper. Chop stem and temper with freshly chopped mint, onion, garlic, green chili and cumin seeds. Mix in cheese and stuff into the mushroom cap. In a bowl, mix green chili paste, hung curd, salt, sesame oil, mustard oil, mint, dry mint leaves, garam masala and chick pea flour slowly to avoid lumps. Coat the mushroom with this marinade and cook in oven for 8-10 minutes at 180 degrees Celsius. Serve with any sugar free sauce of your choice.
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