Playing with Mushroom & Pomelo/Grape Fruit


My grandfather had big fruit orchard in the village named Guptipara in hooghli district. This is located in eastern region of India. We had great time during our summer vacations playing in this orchard and enjoyed having fresh fruits plucked from the trees. There were 3 big Pomelo trees. We call it Batabi Lebu in Bengali. We used to prepare sweet & sour Chaat with the bright pink flesh of this fruit. We always knew that this belongs to orange family as it resembles in shape and the pods inside. But in English it is also called grapefruit . Wikipedia must be having the answer.

After so many years while travelling to Nandi Hills in Bangalore, I came across this fruit orchard and the vendors selling this fruit on both sides of the highway. I was do delighted to see it and jumped out of joy.  This fruit is not available in Delhi. Sometimes we find it in local markets during Lakshmi Puja but that too of not very good quality.  Stopped near a vendor and immediately bought 2 medium sized fruit. We had a flight o Delhi on that very day. My husband was worried how to carry it in plane. But I knew what to do and carried it to Delhi safely.


Now I wanted to do something different with this fruit. So thought of using it as garnish as well as combining its sweet & sour taste with Mushrooms  & cheese. My experiment was a super hit. The combination of Cheesee mushrooms with Lemon mustard vinaigrette sauce and sweet & sour pomelo flesh was luscious. It Flew away from plate in seconds. Sharing the delightful recipe.

Stuffed Mushroom on bed of  Pomelo.





  1. Mushroom with stems- 6-7
  2. Finely Chopped onion- 2 tblspn
  3. Finely chopped garlic- 1 tblspn
  4. Batabi lebu/Pomelo Flesh- 1 cup
  5. Black & white pepper mix- 2 tbspn divided in 3 portions/
  6. Lemon mustard vinaigrette– 1 tspn(optional) or alternatively use mustard paste/crushed mustard seeds.
  7. Grated Mozzarella Cheese – 3 tblspn
  8. Black Olives- 4 sliced
  9. Fresh Cilantro for garnishing
  10. Olive oil – 1 tbspn
  11. Salt to taste


Thoroughly wash the Mushrooms in running water. Remove the stems..


Finely chop the stems. Keep aside.


Crush the peppers. Mix 1 tspn pepper with salt & 1 tspn of olive oil.


Coat the mushroom heads with the pepper mix. Keep aside.


Heat 1 tspn of  olive oil in a pan. Add garlic. Sate for 1 min. Add chopped onion. Fry till lightly browned.


Add chopped mushroom stems. Cook it for 3 mins or till the moisture released by the mushrooms dries.


Add mustard vinaigrette, little salt and 1 tspn pepper. Sautee for ½ min and transfer it to a bowl. Filling is ready to be stuffed in heads of mushrooms.


Spoon the fillings in the centre of mushrooms .Mushroom does not have much hollow space for the filling so press it little.


Now spoon the grated cheese generously over the filling.



Brush the silver foil with oil. Arrange the mushrooms over the foil.


Set the foil in Air fryer basket. Spoon the balance oil over the mushrooms.


Bake it in pre heated air fryer in 180oC for 10 mins.

When the mushrooms are baking prepare the sauce. Mix 1 tblspn of meyo with mustard paste or mustard vinaigrette.


Mushrooms are ready to serve.


Spread the pomelo flesh on serving plate. Sprinkle with black salt and pepper.

Spoon the sauce where you want to place the mushrooms.


Place the mushrooms over the sauce.


 Top it with sliced olive and sprig of cilantro or coriander leaves.

Stuffed mushroom is ready to dig in.


6 Comments Add yours

  1. joyeeta81 says:

    Fantastic concept! Innovation…Amazing!!

    Liked by 1 person

  2. Megala says:

    Great recipe ! Beautiful presentation !!

    Liked by 1 person

  3. Looking so tempting…Lovely recipe..

    Liked by 1 person

  4. Sanchari Karmakar says:

    Lovely recipe 👌👌

    Liked by 1 person

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