Home Fruits and VegetablesMushroom Stuffed Tandoori Mushrooms

Stuffed Tandoori Mushrooms

Published under: Mushroom

Mushrooms – 20, large
Butter for basting

For the Filling:
Paneer – 200 gms, grated
Coriander Leaves – 3 tsp, chopped
Salt – 3/4 tsp

For the Marinade:
Hung Curd – 2/3 cup
Ginger Garlic Paste – 2 tsp
Mustard Powder – 1/2 tsp
Kalonji – 2 tsp
Besan Flour – 2 tblsp, roasted
Refined Oil – 1/2 cup
Salt – 3/4 tsp
Turmeric Powder – 1 tsp
Garam Masala Powder – 2 tsp
Red Chilli Paste – 1 tsp

1. Remove and discard the stems from mushrooms.
2. Wash the mushroom caps under running water and drain well.
3. Mix the filling ingredients in a bowl and mix well.
4. Scoop out the centre of mushroom caps and stuff with filling.
5. Combine the marinade ingredients in a large bowl.
6. Carefully immerse the mushroom caps into the marinade.
7. Keep aside for 60 minutes.
8. Skewer the mushrooms and roast in an oven at 180C for 5 minutes.
9. Remove and baste with butter.
10. Roast again for 3 minutes.
11. Remove the mushrooms from the skewers.
12. Serve hot with mint chutney.

Arthi Balaji
Arthi Balaji
An entrepreneur by profession, Arthi Balaji is a mother of two and tries to spend as little time as possible in the kitchen. Hence she is always on the lookout for quick recipes that can help her juggle her career and family life.

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