Chana Masala Mushrooms

Chana Masala Mushrooms is a delectable dish that blends the robust flavours of traditional Indian cuisine with the earthy richness of mushrooms.
This innovative twist on the classic chana masala brings a new dimension to the beloved recipe, making it a delightful option for both vegetarians and those looking to explore diverse culinary traditions.
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Prep Time 15 minutes
Cook Time 30 minutes
Course Culinary Collection
Cuisine Indian
Servings 6



  • 2 cups basmati rice
  • 3 cups water
  • 2 tsp salt

Chana masala:

  • 1 onion finely diced
  • 4 cloves garlic minced
  • 2 tbsp fresh ginger grated
  • 1 fresh chilli sliced (remove seeds for milder heat)
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp garam masala
  • 1 tsp ground turmeric
  • 400 g  tins diced tomatoes x 2
  • 1 tsp sugar 
  • 400 g tins chickpeas x 2 drained
  • 1 small bunch fresh coriander chopped
  • 2 tbsp  fresh lemon juice
  • 8 large Portobello mushroom
  • Fresh coriander for serving
  • Double cream plain yoghurt for serving
  • Pickled onions for serving 
  • Olive oil for cooking
  • Salt and pepper to taste 



  • Add rice to a medium-sized pot with the water and salt.
  • Bring to a boil. 
  • Cover with a lid and turn the heat down to a low simmer.
  • Cook for 13 minutes, until all of the water is absorbed and the rice is tender. 
  • Remove from the heat and leave for another 5 minutes.
  • Fluff the rice with a fork and keep warm until serving. 
  • Heat a drizzle of olive oil in a large saucepan. 
  • Add the onion and cook until tender.
  • Add the garlic, ginger and chilli and cook until fragrant.
  • Stir in all the spices, and cook for another minute, while stirring constantly until very fragrant.
  • Pour in the tinned tomatoes and sugar.
  • Increase the heat to a simmer. 
  • Add the chickpeas and cook, maintaining a gentle simmer, for about 10-15 minutes, allowing the flavours to develop and the sauce to thicken. 
  • Finish with chopped coriander and lemon juice. 
  • Taste to adjust seasoning.
  • While the chana masala is simmering away, preheat the oven to 200˚C with the fan on. 
  • Place portabellos on a large baking tray. 
  • Drizzle with a little olive oil and season with salt and pepper.
  • Roast for ± 10-15 minutes, depending on their size, until tender. 
  • Spoon the chana masala over the roasted mushrooms.
  • Serve alongside some basmati rice. 
  • Garnish everything with fresh coriander, pickled onions and a good dollop of yoghurt.