A while back I wrote a recipe for large tandoori mushrooms which proved to be quite popular. They were topped with a curry leaf vinaigrette. You can view it here.
Today I decided to make a very similar recipe but with ingredients that are easier to come by and equally as delicious. The great thing about both recipes is that they are quite food for you and also only take minutes to prepare.
I do prefer cooking these on the barbecue as I love the smoky flavour. Today, however I used smoked paprika and cooked them in the oven.
These tandoori mushrooms are nice served as a side dish but you could also make them as a main. I’m trying to cut back on my meat intake and I can assure you the meat wasn’t missed.
Well, perhaps it was missed a little but not enough to go running for the steaks I have marinating in the fridge.
International & UK Orders
- 4 large mushrooms - stems removed and finely chopped
- 1 tablespoon olive oil
- 1 teaspoons smoked paprika
- 1 teaspoon garam masala
- 2 tablespoons garlic and ginger paste
- 100g mozzarella - broken into pieces
- 3 dried soft figs - finely chopped
- 3 spring onions - finely chopped
- 1 roasted red pepper - finely chopped
- 1 small bunch fresh coriander
- 2 tablespoons plain yogurt
- Juice of one lime
- 1 green chilli pepper - chopped
- Salt and pepper to taste
- Pre-heat your oven to 200c (400f)
- Blend the olive oil, paprika, garam masala and one tablespoon of the garlic and ginger paste.
- Marinate the mushrooms in this mixture while you prepare the other ingredients.
- When ready, stuff each mushroom equally with the red pepper, figs, spring onion and mozzarella.
- Place the stuffed mushrooms in the oven until heated through. This should take about 20 minutes.
- Meanwhile, make your coriander raita.
- Blend the rest of the garlic and ginger paste, plain yogurt, lime juice, green chilli and fresh coriander together and season with salt and pepper to taste.
- When the mushrooms are cooked through, serve immediately topped with the coriander raita.