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.