Easy Tandoori Mushrooms Recipe
Tandoori cuisine, rooted in the Indian subcontinent, involves cooking food in a traditional cylindrical clay oven called a tandoor. This method, which imparts a unique smoky flavour, uses high heat to cook a variety of meats, vegetables, and bread. Tandoori dishes are known for their vibrant spices like cumin, coriander, and garam masala, which contribute to their distinct flavour. The history of tandoori cooking traces back to the Indus Valley, and over time, it has become a staple in Indian cuisine, enjoyed globally. Tandoori dishes are typically served with rice, naan, or vegetables and are a popular choice for special occasions.
Easy Tandoori Mushrooms Recipe
Course: Appetiser
Cuisine: Indian
Ingredients:
For the Stuffing:
- 16 oz (454g) white mushrooms (20-25 mushrooms)
- 2 teaspoons oil (e.g., avocado oil)
- 1 inch ginger, finely chopped
- 4 large garlic cloves, finely chopped
- 1 green chili, chopped
- 1/2 cup chopped red onion
- 1/2 cup chopped peppers (mix of red and green)
- 3/4 teaspoon salt (divided, adjust to taste)
- 1/4 teaspoon black pepper
- 4 oz cream cheese (at room temperature)
- 1 1/2 tablespoons cilantro chutney
- 2 tablespoons mozzarella cheese, grated
- 1 tablespoon kasuri methi (crushed dried fenugreek leaves)
For the Marinade:
- 6 tablespoons thick yogurt (drained for 3-4 hours)
- 2 oz cream cheese (at room temperature)
- 2 tablespoons heavy cream
- 2 1/2 teaspoons ginger-garlic paste
- 1 teaspoon cardamom powder
- 1 teaspoon Kashmiri red chili powder (or to taste)
- 1/2 teaspoon garam masala
- 1/2 teaspoon cumin powder
- 1/2 teaspoon salt
Instructions:
- Prepare the Mushrooms:
- Clean the mushrooms and pat them dry. Remove the stems by twisting and pulling them out. Finely chop the stems using a food processor or chopper.
- Make the Stuffing:
- Heat oil in a pan over medium heat. Sauté the ginger, garlic, green chili, and chopped onion for 2 minutes until the onions soften.
- Add the chopped peppers and mushroom stems along with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook until the moisture evaporates, about 5-6 minutes. Remove from heat.
- In a large bowl, combine the cream cheese, cilantro chutney, grated mozzarella, the cooked onion-mushroom mixture, remaining 1/4 teaspoon salt, and crushed kasuri methi. Mix well.
- Fill the mushroom caps with the stuffing, packing them generously.
- Make the Marinade:
- In a large pan, mix the yogurt, cream cheese, heavy cream, ginger-garlic paste, cardamom powder, Kashmiri red chili powder, garam masala, cumin powder, and salt until well combined.
- Add the stuffed mushrooms to the marinade, ensuring they are well coated. Let them marinate while you preheat the oven.
- Bake & Char the Mushrooms:
- Preheat the oven to 400°F (200°C). Line a baking sheet with aluminium foil and lightly spray with oil.
- Arrange the stuffed mushrooms on the baking sheet, stuffing side up. Spray the tops with oil and bake for 20-25 minutes until golden brown.
- For the signature smoky tandoori flavour, skewer the mushrooms and char them over direct heat for about 30 seconds on each side.
- Serve:
- Squeeze fresh lime juice over the mushrooms and serve immediately with cilantro chutney and onion slices.
