Preheat your oven to 180 °C (about 350 °F). Lightly grease a baking tray or line it with parchment paper.

Gently wipe the mushrooms with a damp cloth to clean — avoid rinsing under water so they don’t absorb excess moisture. Remove and discard or chop the stems finely.

In a bowl, combine chopped onion, ginger-garlic paste, chopped green chili (if using), turmeric, red chilli powder, cumin, salt, crumbled paneer (or low-fat cheese), bread crumbs, and a little coriander. Mix well.

Heat 1 tbsp olive oil in a pan over medium heat. Add the onion mixture and sauté 2–3 minutes until onion becomes soft and spices release aroma. Remove from heat and let it cool slightly.

Brush each mushroom cap lightly with olive oil and place them cavity-side up on the baking tray.

Use a small spoon to fill each mushroom cap with the prepared stuffing mixture, pressing lightly so stuffing stays in place.

Place the tray in preheated oven and bake for 15–20 minutes, until mushrooms are tender and tops start to brown slightly.

Once done, take out mushrooms, sprinkle chopped fresh coriander on top and serve warm. These make a good healthy snack or side dish.