This might sound a bit strange, but having a food blog, I often cook things that I'm not sure I'll like. If I only ever cooked things I knew I'd love, this blog would soon turn into a macaroni cheese fest.
(which sounds amazing, by the way)
These tikka mushrooms were one of the recipes that I wasn't entirely sure about. The mushrooms are marinated in yogurt and plenty of spice, and then roasted... and, roasted yogurt? Yeah, that sounds pretty terrible.
But! It works! It works so, so well! The yogurt almost goes slightly crispy round the edges (I know, crispy yogurt sounds about as appetising as roasted yogurt, but bear with me), and the juicy mushrooms go perfectly with the Indian spices.
Now - are these tikka mushrooms authentic? Almost certainly not - unless I’ve become a master of Indian cooking overnight with absolutely no effort (which I think is probably fairly unlikely). But, what they are is a really easy mushroom recipe that can be made with only a few minutes of effort. Just leave the mushrooms to marinate for a little while, then stick them in the oven, and you're done.
My favourite thing about these tikka mushrooms is how versatile they are! As you can see, I served them for lunch with some salad and a suitably inauthentic pitta bread (naan would have been much better). But, they’d also be great as a canapé (on cocktail sticks, of course), or as a side dish alongside an Indian curry feast. I used big mushrooms and chopped them into chunks, but using some little button mushrooms whole would be good too.
Feel free to adjust the spices depending on your personal preferences, by the way. Add more chilli powder if you like things really hot, or less if you'd prefer a milder flavour. Oh, and I would definitely recommend doubling or tripling the recipe. As written, it will only serve one (or two if you're a bit stingy), and believe me you'll be wishing you made more.
Tikka mushrooms
If you've cooked this recipe, don't forget to leave a star rating!
Print Pin CommentIngredients
- 2 tablespoon Greek yogurt heaped
- 1 tablespoon oil
- 1 tablespoon freshly squeezed lemon juice
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon garam masala
- ½ teaspoon hot chilli powder
- ½ teaspoon ground turmeric
- Salt
- Black pepper
- 300 g mushrooms ~ 5 medium, diced
- 2 tablespoon fresh coriander cilantro, chopped
Instructions
- In a large bowl, combine the yogurt with the oil, lemon juice and spices. Season generously and mix well.
- Add the diced mushrooms, and mix until they’re completely coated in the yogurt mixture. Leave to marinate for at least 20 minutes.
- Heat the oven to 180°C (Gas Mark 4 / 350°F).
- Lightly grease a baking tray, and spread the mushrooms out in a single layer. Roast for around 25 minutes, until the mushrooms are soft.
- Serve warm with the fresh coriander.
Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.
Like Indian side dishes? Try my roasted potato tikka masala:
Diana says
Just made them, they were pretty good but the turmeric flavor was a bit overpowering and it seemed a lot drier than yours?
Other than that, they were delicious with Indian flat breads and onions, i love my mushrooms! :)
Becca @ Amuse Your Bouche says
Feel free to adjust to taste next time! Glad you enjoyed them :)
nadia says
Sounds delicious! Love the idea of using mushrooms instead of meat :D
Jack Lira says
Made these with out the chili powder, so good. Now I want to do a big mix with tofu, potato, and cauliflower as well as the mushrooms.
Becca @ Amuse Your Bouche says
Yay really pleased that you enjoyed them Jack! You could definitely use the same marinade on all sorts of things :)
Emily @amummytoo says
Mmmmmm, that looks EXTREMELY tasty.
Nancy Lowell says
Becca, these sound so great, I love mushrooms, and have pretty much all the ingredients (except the shrooms) already in my pantry. I have made yogurt marinated chicken, that I roast leaving the yougrt clinging, so I know what you mean about the crust factor. Thanks for this great idea.
Ellen says
Wonderful!! made them for dinner last night with tofu in place of some of the mushrooms. My husband adored it. will be making it again!
Becca @ Amuse Your Bouche says
Ooh great idea to add tofu! :)
[email protected] says
Mushrooms with tikka flavourings, such a great idea. I am doing this!
Sarah @tamingtwins says
These look fantastic Becca, I'm pleased that you got past your initial reservations! Being a food blogger is good for stretching food boundaries isn't it?!
Dannii @ Hungry Healthy Happy says
Yum! This sounds delicious. We always bake with yoghurt in this way - I really like the texture of cooked yoghurt.
Bec says
I made this last night for dinner, it was really good!
I tripled the recipe (although probably got my proportions a bit wrong haha) and also made another bowl using the same marinade/sauce with diced chicken for the meat-eater in the house. He said it was really good (I'll take his word for it), but he also loved the mushrooms! He only took a little bit of the mushroom mix at the start, but after one bite he went back and piled his plate right up! Haha.
Served it with rice and some roti, and a little bit of greek yoghurt on the side. It was surprisingly filling!
Becca @ Amuse Your Bouche says
Haha I'm glad even the carnivore enjoyed them!! :) sounds like an awesome meal!