Indian stuffed Mushroom, with spicy tomato sauce and a slice of naan

Indian Stuffed Mushroom with ricotta and peas Recipe

50 Minutes
Serves: 2
Delicious spicy stuffed mushrooms packed with cashew nuts, peas, and ricotta cheese, and then lightly poached in a spicy Indian tomato sauce. The ideal starter for an Indian themed dinner party

Recipe Ingreds


  • 1 single naan bread

Indian spiced tomato sauce

  • 1 leaves bay leaf
  • 10 grams butter
  • 0.5 stick cinnamon sticks
  • 1 whole cloves
  • 1 cm fresh ginger
  • 1 cloves garlic
  • 0.5 whole onions
  • 2 grams brown sugar
  • 0.5 tin tinned tomatoes

Indian stuffed mushrooms

  • black pepper (to taste)
  • 25 grams cashew nuts
  • 0.5 whole fresh chilli
  • 0.25 tsp garam masala
  • 2 whole flat mushrooms
  • 25 grams frozen peas
  • 0.5 whole red onions
  • 50 grams ricotta cheese
  • salt (to taste)
  • 0.25 tsp chilli powder
  • 0.25 tsp turmeric
  • 0.5 tsp cumin seeds

Recipe with pictures Steps

Step 1

  • to make the stuffing
  • roughly chop the cashew nuts
  • peel and finely chop the red onion
  • wash and finely chop the chilli
  • defrost the peas
  • mix the cashew, red onion, chilli, peas, cumin seeds and ricotta in a bowl to make the stuffing

Step 2

  • remove the stalks from the mushrooms
  • place the stuffing inside the mushrooms

Step 3

  • to make the sauce
  • heat the frying pan
  • add the butter
  • add the cloves, bay leaves and cinnamon stick
  • cook till the cloves swell

Step 4

  • peel and chop the onion(s) finely
  • Add the onions to the frying pan and cook until soft
  • peel and grate the ginger, add to the onion and spice mix

Step 5

  • add the mushrooms to the frying pan
  • cook for 5 minutes
  • remove the mushrooms and set a side
  • set the oven to 200C 400F or gas mark 6

Step 6

  • peel and crush the garlic using the garlic crusher or chop finely, add to the onion and spice mix
  • cook for a minute or two
  • Add the tinned tomatoes to the onions
  • cook for 5 minutes
  • Add the sugar to onion and tomato mix, cook for a minute or two

Step 7

  • return the mushrooms to the frying pan
  • add the turmeric, chilli powder and garam masala to the frying pan
  • season with salt and pepper
  • stir the sauce around the mushrooms
  • cook for 5 mins

Step 8

  • remove the mushrooms from the tomato sauce and place in the casserole dish
  • stir the sauce
  • add the sauce to the casserole dish
  • place in the oven
  • cook for 10 mins

Step 9

  • five minutes before the mushrooms are ready
  • wrap the naan bread in foil and warm in the oven

Step 10

  • remove the mushrooms from the oven
  • serve the ricotta stuffed mushrooms on a serving plate with the spicy tomato sauce

Step 11

  • remove the naan bread from the oven
  • cut the naan into triangles and serve 3 triangles with each mushroom

Step 12

  • if cooking extra for the freezer store the extra mushrooms in a freezable container allow to cool and then place in freezer

Recipe Utensils

  • 1 casserole dish
  • 2 chopping board
  • 1 foil
  • 1 frying pan
  • 1 Garlic crusher
  • 1 grater
  • 2 large knife
  • 1 small bowl

How to cook Indian stuffed mushrooms with cashew nuts and peas

Portobello Mushrooms stuffed with a creamy, nutty mix of chopped cashew nuts, diced red onions, finely chopped chilli, creamy ricotta and cumin seeds. The mushrooms are lightly fried in butter flavoured with bay leaves, cinnamon and cloves and then poached in a tomato sauce flavoured with onions, ginger, garlic, garam masala, chilli powder and turmeric. The mushrooms are baked in the oven and served with slices of naan bread. 

Serve Indian stuffed mushrooms for your dinner party starter

This recipe is perfect as a starter for an Indian-themed dinner party, serve an individual mushroom for each guest with a slice of naan bread. This dish is also perfect for veggie dinner parties too!

Other Stuffed Vegetables

Mushroom & Pearl Barley Stuffed Peppers

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