First, take the mushrooms and remove the stems. Boil water, add turmeric and salt, then add the mushrooms and cook for 3 minutes. Remove and set aside on a plate.

For the stuffing, grate the paneer into a large bowl. Add green chilies, cilantro, chaat masala, salt, cumin powder, and red chili powder. Mix well and set aside.

Now, squeeze all the water out of the mushrooms. After removing the water, add cilantro, chaat masala, salt, cumin powder, and red chili powder to the mushrooms and mix well. Take two mushrooms together and stuff them with the paneer mixture. Take 2 tablespoons of hung curd, add salt, cumin powder, red chili powder, turmeric powder, and ground coriander. Mix well and set aside.

Coat the stuffed mushrooms in this mixture and let them marinate for 15 minutes. Then, thread the marinated mushrooms onto wooden skewers. Grill them on a hot griddle, in the oven, or in a tandoor. Drizzle 1 teaspoon oil over the mushrooms. Cook on medium heat, turning occasionally, until evenly roasted and not burnt.

Serve the hot mushroom tikka immediately.