Wash the mushrooms gently. Separate the stems from the mushroom caps. Finely chop the mushroom stems.

Heat a wok or kadai and add oil.

After oil gets heated, add finely chopped onion and fry till it turns pinkish.

Add chopped garlic and fry till raw smell of garlic goes away.

Now add chopped tomatoes and fry till they turn mushy.

Add the mushroom stems, close the kadai/wok and cook for 10 minutes.

After 10 minutes, stir and add the sauces and cook for 5 minutes. Switch off the gas

Add the pizza seasoning and garlic powder and mix well.

Pre-heat the oven at 180C for 5 minutes. Line the baking tray with aluminium foil.

Gently rub each mushroom cap with butter on the outer side.

Stuff the mushroom cap with the prepared stuffing.

Sprinkle mozzarella cheese all over them.

Place the stuffed mushrooms on the baking tray and bake for 10 minutes at 180C in convection mode. After 10 minutes, remove the baking tray and turn it to the other side and bake for further 10 minutes.

Garnish with coriander leaves or parsley. Serve hot.