Ingredients:
Mushrooms - 20, large
Butter for basting

For the Filling:
Paneer - 200 gms, grated
Coriander Leaves - 3 tsp, chopped
Salt - 3/4 tsp

For the Marinade:
Hung Curd - 2/3 cup
Ginger Garlic Paste - 2 tsp
Mustard Powder - 1/2 tsp
Kalonji - 2 tsp
Besan Flour - 2 tblsp, roasted
Refined Oil - 1/2 cup
Salt - 3/4 tsp
Turmeric Powder - 1 tsp
Garam Masala Powder - 2 tsp
Red Chilli Paste - 1 tsp

Method:
1. Remove and discard the stems from mushrooms.
2. Wash the mushroom caps under running water and drain well.
3. Mix the filling ingredients in a bowl and mix well.
4. Scoop out the centre of mushroom caps and stuff with filling.
5. Combine the marinade ingredients in a large bowl.
6. Carefully immerse the mushroom caps into the marinade.
7. Keep aside for 60 minutes.
8. Skewer the mushrooms and roast in an oven at 180C for 5 minutes.
9. Remove and baste with butter.
10. Roast again for 3 minutes.
11. Remove the mushrooms from the skewers.
12. Serve hot with mint chutney.