Tandoori Mushrooms Recipe

Name: Tandoori Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon fresh gingerroot, peeled and roughly chopped (about 2 inch piece); 2 garlic cloves, peeled and roughly chopped; 1 teaspoon salt, more to taste; 1 teaspoon ground cumin; 1 teaspoon red chili powder or 1 teaspoon hot paprika; 1/2 teaspoon ground turmeric; 1/2 teaspoon white pepper; 1/4 cup fresh lemon juice (from 2 lemons); 2 tablespoons vegetable oil; 3/4 cup sour cream; 3 tablespoons Greek yogurt, plain; 12 ounces cremini mushrooms, trimmed and wiped clean

Servings: persons

1 tablespoon fresh gingerroot, peeled and roughly chopped (about 2 inch piece)
2 garlic cloves, peeled and roughly chopped
1 teaspoon salt, more to taste
1 teaspoon ground cumin
1 teaspoon red chili powder or 1 teaspoon hot paprika
1/2 teaspoon ground turmeric
1/2 teaspoon white pepper
1/4 cup fresh lemon juice (from 2 lemons)
2 tablespoons vegetable oil
3/4 cup sour cream
3 tablespoons Greek yogurt, plain
12 ounces cremini mushrooms, trimmed and wiped clean

1
In the bowl of a food processor, combine ginger, garlic, salt, cumin, chili powder, turmeric and white pepper; pulse, scraping down the sides occasionally, until everything is finely choppd.
2
Add in the lemon juice, 1 tablespoon vegetable oil, and puree; add the sour cream and yogurt and pulse just to combine.
3
Transfer the marinade to a non-reactive bowl (or resealable plastic baggie) and add the mushrooms; cover and refrigerate 30 minutes.
4
If using a tandoor, heat to 500 degees F (if using a grill or the broiler, heat to high heat).
5
Thread mushrooms onto skewers and cook in the tandoor until lightly browned, 2 to 3 minutes, baste with 1 tablespoon oil and continue cooking until browned and tender, about 1 to 2 minutes (3 to 4 per side on the grill or broiler, basting with the oil).

275

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 tablespoon fresh gingerroot, peeled and roughly chopped (about 2 inch piece), 2 garlic cloves, peeled and roughly chopped, 1 teaspoon salt, more to taste, 1 teaspoon ground cumin, and more.

Yes, Tandoori Mushrooms falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tandoori Mushrooms

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