If you’re a fan of Indian food, you must try this mushroom tikka! The flavours are just incredible.
It couldn’t be easier to make – just coat some mushrooms in a tasty spiced yogurt marinade, then bake until they’re juicy and packed with flavour. The spices in the marinade intensify so much as it cooks, and the mushrooms become almost crispy around the edges – it’s really amazing.
I love a good mushroom recipe, and this is such a versatile one.
This easy mushroom tikka would make a great Indian appetiser, or an Indian side dish with a feast of different vegetarian curries. Or if you’re not planning a big feast, I served mine as a light lunch with some naan bread and salad. Seriously one of the best lunches I’ve had in months.
Much like the more common (but obviously less vegetarian) chicken tikka, you could cook this mushroom tikka on metal skewers, if you like. I tested the recipe using skewers, as well as just baking the mushrooms straight on a baking tray, and to be honest, the skewers were more faff than they were worth. They did look pretty though, so it’s up to you!
❤️ Why You’ll Love This Recipe
- It’s pretty healthy, made simply with mushrooms, Greek yogurt and spices.
- The flavours are truly unreal – you have to try it to understand!
- This mushroom tikka is such a versatile dish, and can be served as a light lunch, or as an Indian side dish as part of a more extensive feast.
- It’s such a quick and easy mushroom recipe, with very little skill required.
- This dish is super low calorie.
Here’s what you’ll need to make this recipe. You’ll also need a few cupboard staples, like oil, salt and pepper. See the printable recipe card below for detailed ingredient quantities.
- mushrooms. It doesn’t particularly matter what kind of mushroom you use – button mushrooms, chestnut mushrooms, portobello mushrooms, etc. would all be great. I used chestnut mushrooms.
- Greek yogurt
- lemon juice
- spices – I used curry powder, smoked paprika, chilli powder, and turmeric.
- cilantro, to garnish
Here’s how to make this recipe – see below for the printable recipe with detailed ingredients and instructions.
Step 1: Combine Greek yogurt and lemon juice with all of the spices, to create the tasty tikka marinade.
Step 2: Add the mushrooms, and mix well until they’re fully coated. If you have time, leave them to marinate for a while.
Step 3: Spread the mushrooms on a baking tray, and bake them until they are soft and juicy, and the marinade has become browned and slightly crispy.
Step 4: Serve warm – I like mine with naan bread and salad.
💭 Recipe FAQs
Tikka is a popular dish in South Asian cuisine. It consists of small pieces of meat or vegetables, marinated in yogurt and spices. Tikka is generally cooked in an urn-shaped oven called a tandoor, but a regular oven works just fine too!
If you want to, you can thread the pieces of marinated mushroom onto metal skewers before baking them in the oven. I tried it this way, as well as just baking the mushrooms straight on the tray, and I found the skewers to be an unnecessary faff. It does look pretty though!
If you want to, you can add the mushrooms to the marinade, and then store the bowl in the fridge for a day or so, until you’re ready to bake. The mushrooms may even absorb more flavour from the marinade this way.
These are best eaten fresh, but if you’d like to reheat them, the microwave is the best option, to keep them juicy. Don’t overcook them, or they may become overly chewy.
I haven’t tried cooking this mushroom tikka on a BBQ, but it certainly seems worth a try. I would aim to cook them over a medium heat, so the mushrooms have a chance to soften up before the spices burn. It might be easier to use the skewers for this, so they don’t fall through the grill!
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- 2 Tablespoons (heaped) full fat Greek yogurt
- 1/2 Tablespoon lemon juice
- 1 teaspoon curry powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon chilli powder (mild or hot)
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 250 g (~ 9 oz) mushrooms (I used chestnut mushrooms)
- 1/2 Tablespoon oil
- To serve, fresh coriander (cilantro), chopped (optional)
- Add the Greek yogurt to a mixing bowl, along with the lemon juice and all of the spices (curry powder through black pepper). Mix well to combine.
- If you’re using large mushrooms, cut them into chunky pieces. My chestnut mushrooms were medium-sized, so I just halved them. Small mushrooms, like button mushrooms, can be left whole, and larger mushrooms may need to be quartered.
- Add the mushrooms to the bowl, and stir well to thoroughly coat them in the yogurt mixture.
- If you have time, leave the mushrooms to marinate for 20 minutes or so.
- While the mushrooms are marinating, heat the oven to 190°C (Gas Mark 5 / 375°F), and lightly oil a baking tray.
- If you want to, feed the mushrooms onto metal skewers. If you don’t have skewers, or you run out of space on them, you can just spread the mushrooms out on the baking tray. I’ve tested it both ways, and they work exactly the same – they just look pretty on the skewers!
- Bake for around 25 minutes, stirring once, until the mushrooms are soft and juicy, and the marinade has become browned and slightly crispy. Serve topped with some chopped cilantro, if desired.
Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.