Dish of the week: Stuffed mushroom kebabs

Vikas Khanna of Shangri-La Dubai's flagship Junoon restaurant talks us through this simple but exotic dish.

Meryl D'Souza April 7, 2016

Vikas Khanna is a Michelin starred chef, restaurateur, filmmaker, humanitarian, an Indian TV show judge and has cooked for a fundraiser hosted for President Obama at the Rubin Museum of Art in New York. But perhaps his most unusual achievement is being People magazine’s ‘Sexiest Man Alive’ in 2011.

So when the "The Hottest Chef of America" came to our side of town, to introduce new dishes at his flagship restaurant Junoon at the Shangri-La Dubai, we asked him to teach us an easy-to-make, exotic dish that would make us look like pro chefs. And here’s the end product:

Peshawari khumb

Stuffed mushroom kebabs

What you will need:

  • Crimini mushrooms
  • Gruyère cheese
  • Chilli powder
  • Dried fenugreek leaves
  • Hung Yougurt
  • Ginger
  • Garlic
  • Turmeric
  • Spinach
  • Salt

How to go about making it:

Gently remove the stems from the mushrooms and set both the caps and the stems aside. Lightly fry the mushroom caps

Chop mushroom stems and add three types of cheese (you can decide which ones you like best). Add chilli powder and a few dried fenugreek leaves. Cook and stir until softened, about 2 minutes. Add spinach and continue to cook and stir until wilted. Set aside. If needed, pat dry.

Meanwhile, in another bowl combine ginger, garlic, hung yogurt, salt and turmeric as the base. Blend well until it forms a paste.

Now, evenly distribute the cheese-stem mixture among the mushroom caps and close one over the other. 

Use the yougurt-haldi paste to lightly coat the stuffed mushroom.

“Since the yogurt has good fat, it’ll make the mushroom richer with taste,” Vikas says as he covers the mushroom with the mixture.

Bake the mushrooms on a wire rack at 170 degrees for 10 minutes

Plate and enjoy!