Tandoori Mushrooms
Elevate your appetizer game with these tantalizing Tandoori Mushrooms—juicy button mushrooms marinated in a rich blend of thick yogurt, warming Indian spices, and a splash of zesty lemon juice. Infused with the smoky, aromatic flavors of turmeric, garam masala, and chaat masala, these mushrooms are perfectly roasted or grilled until lightly charred. Ready in just 30 minutes of hands-on time, this quick and easy vegetarian recipe is perfect as a snack, side dish, or party starter. Garnished with fresh cilantro and served alongside cooling mint chutney or a creamy yogurt dip, these Tandoori Mushrooms are sure to impress! Perfect for fans of Indian cuisine, healthy appetizers, and gluten-free recipes.
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Recipe Information
Ingredients
- 250 grams Button mushrooms
- 120 grams Thick yogurt
- 1 tablespoon Ginger-garlic paste
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Garam masala powder
- 0.5 teaspoon Chaat masala
- 1 tablespoon Lemon juice
- 1 tablespoon Oil
- 1 teaspoon Salt
- 2 tablespoons Fresh cilantro (for garnish)
Instructions
Clean the mushrooms thoroughly by wiping them with a damp cloth. Trim the stems if needed.
In a mixing bowl, whisk the thick yogurt until smooth. Add ginger-garlic paste, turmeric powder, red chili powder, cumin powder, coriander powder, garam masala powder, chaat masala, lemon juice, oil, and salt. Mix well to form a marinade.
Add the cleaned mushrooms to the marinade and toss gently until they are fully coated. Let the mushrooms marinate for at least 30 minutes (or up to 2 hours in the refrigerator for deeper flavor).
Preheat your oven or grill to 200°C (400°F). If using an oven, line a baking sheet with aluminum foil and lightly grease it.
Thread the marinated mushrooms onto skewers or arrange them in a single layer on the prepared baking sheet.
Grill or bake the mushrooms for 12-15 minutes, turning halfway through, until they are slightly charred and cooked through.
Sprinkle with fresh cilantro for garnish and serve hot with mint chutney or yogurt dip.
Nutrition Facts
Calories |
329 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.1 g | 27% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 18 mg | 6% | |
| Sodium | 2587 mg | 112% | |
| Total Carbohydrate | 27.6 g | 10% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 11.4 g | ||
| Protein | 15.9 g | 32% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 250 mg | 19% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 1271 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
