This Tandoori Stuffed Mushroom Tikka is filled with cheesy garlic and corn stuffing. Make a delicious tandoori marinade, skewer the mushrooms and grill for a smoky finish. A stunning appetizer.
Course: Appetizer, Side Dish, Snack
Keyword: cheese, kebab, mushrooms, north indian, skewer, street food, sweetcorn, tandoori
8 metal skewers or bamboo skewers soaked in cold water for 1 hour prior to using
1.5kglarge button mushroomswiped clean
For the cheesy garlic and corn stuffing:
50gthick plain yoghurt(hung yoghurt, Greek yoghurt or labneh work well)
100gcooked sweetcornvery finely chopped
1smallgreen chillivery finely chopped
1/4tspkasoori methirubbed between palms until fine
For the tandoori marinade:
100gthick plain yoghurt(hung yoghurt, Greek yoghurt or labneh work well)
2tbspchickpea flour(gram/flour besan) dry toasted in a pan until it takes on a nutty aroma and colour
2tspKashmiri chilli powder
1tspground cumin seeds
1/2tspkasoori methirubbed between palms until fine
1tbspchopped coriander leaves
For the garlic butter:
Naan or pita
1tbspchopped mint leaves
1red onionfinely sliced into rings
Your favourite chutneyI've included a link to mine below
To prepare the mushrooms:
Carefully remove the stems from the button mushrooms, taking care not to break the mushroom caps. Set the stems aside for use in another recipe.
Bring a large pan of water to the boil, then add salt and turmeric. Place the mushrooms in the pan and bring the the boil. Cover and simmer for 5 minutes.
Drain the mushrooms and put them in a tray lined with kitchen towel. Take another sheet of kitchen towel and gently press the mushrooms to remove excess moisture. Take care not to press them too hard or they will break. Set aside while you make the stuffing and marinade.
To make the cheesy garlic and corn stuffing:
Place the thick yoghurt in to a bowl. Add the mozzarella, finely chopped sweetcorn, chopped chilli, kasoori methi and black salt. Mix well to form a thick paste.
To make the tandoori marinade:
Place the thick plain yoghurt in to a bowl. Add the roasted chickpea flour, chilli powder, ground cumin seeds, turmeric, garam masala, kasoori methi, ginger, salt, coriander leaves, lemon juice and grated mozzarella. Stir well.
To assemble to stuffed mushroom tikka:
Pair up the mushrooms, matching them by size as much as you can. If you've ever made macarons or sandwich cookies, this is a similar process to matching shells or biscuits by size.
Use your fingers or a teaspoon to stuff all the mushrooms with the cheese and sweetcorn mixture.
Sandwich the mushrooms together, pressing very gently so the cheese filling doesn't squeeze out.
Skewer the mushrooms onto the kebab sticks (soaked if using wooden skewers). I do around 4 mushroom 'sandwiches' per kebab but you can add as many as you like.
Rub or brush the tandoori marinade all over the skewered mushroom tikka.
Rest the skewers over a baking tray, using the exposed part at the top of the skewer to sit on the edge of the baking tray. This will allow air to circulate around the kebabs so they cook evenly and don't get stuck to the tray. Allow to marinate (covered) for a minimum of 30 minutes or up to 48 hours.
Bake the skewers in a preheated oven at 200°C/400°F for 15 minutes. Baste with more marinade at the 7 minute mark so the mushrooms don't dry out.
Optional: Rotate the kebabs over an open flame to char the outside for a delicious smokey flavour and colour. This makes ALL the difference. You can also grill these mushrooms on the barbecue. This gives them a lovely flavour. Turn them often and baste with marinade as required.
To make the garlic butter:
In a small pan, mix together the melted butter and garlic. Cook for 2 minutes and them remove from the heat.
Serve the mushroom tikka kebabs with chopped mint, onion rings, naan or pita and your favourite chutneys. They're also delicious with salads.
BBQYou can grill the mushroom tikka on a barbecue. This gives them a lovely flavour. Turn them often and baste with marinade as required. They will take around 10-12 minutes to cook through.Make aheadAssemble all the components ahead of time to make things easier. You can keep the uncooked, marinated skewers covered in the fridge for up to 2 days.