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Tandoori Large Flat Mushrooms

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Grilled Mushrooms

Tandoori Mushrooms

Large grilled mushrooms filled with goodness.

My wife is not a big fan of mushrooms so when I made this for lunch today, I didn’t expect much to be eaten. I’m happy to say I was wrong. This recipe was a success even with Caroline!

As it’s not quite outdoor tandoori weather yet, I decided to make these in the oven. I can assure you I’ll definitely be demonstrating this tandoori recipe on the barbecue or in the tandoor oven when weather permits. Watch this space.

I would normally make such recipes with fresh homemade paneer but my work schedule today didn’t permit such luxuries so I used buffalo mozzarella. To be honest, there isn’t a big difference in flavour. Unless you feel like making a batch of paneer, go for the mozzarella.

These mushrooms are stuffed with figs among other things which gives them a slightly sweet flavour that goes really well with my homemade curry leaf vinaigrette. That’s the green bit on the top.

This is a lite vegetarian dish which works well as a main or side dish.

Try my other delicious mushroom and vegetarian recipes:

Large Tandoori Mushrooms with Tandoori Raita
Tandoori Large Flat Mushrooms
Quorn Balti with Mushrooms and Peas
Indian Pickled Vegetables
Spicy Mediterranean Vegetables
Vegetable Fried Rice
Vegetable Momos
Vegetarian Chilli

Tandoori mushrooms

Cut the inner stem out to chop up as part of the stuffing

Filling for tandoori mushrooms

A nice blend of roughly chopped figs, cheese, spring onions, garlic and ginger


Stuffed tandoori mushrooms

All stuffed and ready for the oven.

Yield: 2 - 4

Tandoori Large Flat Mushrooms

Tandoori Large Flat Mushrooms
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes


  • 4 large flat mushrooms - with the stem cut out and chopped for the stuffing
  • 150g fresh paneer or mozzarella - roughly chopped
  • 3 spring onions - roughy chopped
  • 3 soft dried figs - finely chopped
  • 1 green chilli pepper - finely chopped
  • A pinch of garam masala
  • A pinch of cumin powder
  • Salt and pepper to taste
  • 1 1/2 tablespoons garlic and ginger paste
  • 1 tablespoon olive oil


  1. Place a baking tray with a wire rack in the oven and pre-heat to 200c/400f
  2. Spoon the olive oil and one tablespoon of the ginger and garlic paste into a bowl along with the cumin and garam masala.
  3. Mix it all up nicely and then place the mushrooms in the marinade.
  4. Coat them equally all over with the marinade and allow to marinate while you make the filling.
  5. Working on the countertop or in a large bowl, mix all of the other ingredients together.
  6. Now remove the mushrooms from the marinade and fill them equally with the stuffing ingredients.
  7. Remove the hot baking tray and rack from the oven and place the mushrooms on it, stuffing side up.
  8. Place in the oven and bake for about 20 minutes until cooked through and browned on the top.

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Stuffed tandoori large flat mushrooms

All finished!



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